Step into a world of rich, comforting flavors with this traditional Lebanese Beef and Green Beans stew, known in Arabic as Lubee B’Lahmeh. This hearty dish features tender cubes of beef (or lamb) and fresh green beans, slow-simmered to perfection in a deeply aromatic tomato sauce. What truly sets it apart is the subtle yet distinctive spice blend of cinnamon and a hint of cumin, creating a warm and inviting aroma that fills your kitchen. It’s a taste of home, perfect for a cozy family meal.

Serving this exquisite stew is an experience in itself. Ladle generous portions over a fluffy bed of rice, allowing the savory juices to be absorbed. A dollop of cool, plain yogurt adds a creamy contrast, while a sprinkle of fresh parsley brightens the plate. Don’t forget plenty of warm pita bread – it’s essential for soaking up every last drop of the delicious sauce!

A Journey Through Taste: My Family’s Lebanese Culinary Heritage

For me, Lebanese cuisine is more than just food; it’s a vibrant tapestry of cherished memories, deeply woven into the fabric of my childhood. Among the most vivid recollections are the meals lovingly prepared by my Grandma, especially her classic Lebanese Green Beans and this very Lebanese Beef and Green Beans stew. The mere thought transports me back to those bustling kitchen days, where the comforting aroma of tomatoes simmering with cinnamon would greet me as soon as I walked through the door. It was a smell that promised warmth, nourishment, and the unconditional love of family.

Lebanese food has always been my ultimate comfort. On days when life felt a little heavy, I’d instinctively turn to dishes like creamy hummus paired with soft pita, a crisp easy Lebanese salad, savory Lebanese Meat Pies, flavorful Mediterranean Roasted Vegetables, or delicate stuffed grape leaves. Each bite was a soothing balm, connecting me to my roots and bringing a sense of peace.

My profound love for Lebanese food and culture isn’t solely attributed to my Grandma’s incredible cooking, but equally to my Grandpa. He embarked on a memorable trip to Lebanon in the 1980s, an adventure that allowed him to connect with distant relatives – the descendants of his and Grandma’s parents who had immigrated to America through Ellis Island. I vividly remember his home filled with the sounds of Arabic music during my visits, and the special jar of Jordan Almonds he always kept, waiting to delight his grandchildren. These experiences painted a rich picture of our heritage, creating a lasting connection to the land and its traditions.

Some of my fondest childhood memories involve trips with my Grandpa to a Middle Eastern shop in the valley near Akron. These were not just errands; they were cultural explorations. We would often return with stacks of fresh, warm pita bread, its aroma filling the car. Other times, our bounty included exotic ingredients like tahini, fragrant rose water for baklava, wholesome bulgur wheat, and hearty chickpeas. Though my Grandpa has since passed, every time I drive by that shop, I’m reminded of his gentle spirit and how he lovingly nurtured my appreciation for our family history and the incredible food that defines it. This Lebanese Beef and Green Beans recipe is a tribute to those memories, a way to keep his legacy alive through taste and tradition.

Crafting this flavorful Lebanese Beef and Green Beans stew requires a few simple, yet impactful, ingredients. Below is an overview of what you’ll need. For precise measurements and detailed printable instructions, be sure to check the recipe card further down this page.

• Beef: For the best results and tender, fall-apart meat, I highly recommend using beef stew meat, cut into bite-sized cubes. This cut is perfect for slow simmering, absorbing all the rich flavors of the sauce. If you prefer, lamb can be an excellent alternative, offering an equally authentic and delicious taste.
• Aromatics (Onion and Garlic): The foundation of any good stew begins with flavor. Onion and garlic are absolutely crucial here, lending a sweet, pungent depth that elevates the entire dish. While you could technically skip them, their contribution to the complexity of the stew is immense, making them a highly suggested addition.
• Lebanese Spice Blend: The unique character of Lebanese Green Beans and Beef comes from its distinctive spice profile. My personal favorite combination includes warming cinnamon, earthy cumin, pungent cloves, aromatic allspice, and a touch of sweet paprika. These spices work in harmony to create a rich, inviting flavor that is characteristic of Middle Eastern cuisine.
• Tomatoes: To achieve a robust and richly textured sauce, I use a combination of a 28-ounce can of crushed tomatoes and a 15-ounce can of diced tomatoes. The crushed tomatoes provide a smooth base, while the diced tomatoes add delightful texture. You can certainly use one or the other if you have a preference or only one on hand.
• Green Beans: Convenience often dictates using frozen green beans, which work wonderfully in this recipe and don’t require much prep. However, fresh green beans are also a fantastic option. If opting for fresh, remember to trim their ends and, for easier eating, chop them in half before adding them to the pot.
• Olive Oil, Salt & Pepper: Essential for browning the meat and building layers of flavor. Always adjust salt and pepper to your taste preferences at the end of cooking.

Creative Ways to Customize Your Lubee B’Lahmeh

This Lebanese Beef and Green Beans recipe is wonderfully adaptable. Feel free to get creative and tailor it to your dietary preferences or what you have on hand. Here are some fantastic ways to modify this comforting stew:

• Meat Variations: While beef stew meat is traditional, this dish is equally delicious with other proteins. Substitute with succulent lamb for a richer, more gamey flavor profile, or opt for ground beef for a quicker cooking time and a different texture. You could even try boneless chicken thighs, though the cooking time would be shorter.
• Make it Vegetarian or Vegan: Easily transform this into a delightful plant-based meal by eliminating the beef entirely. Hearty mushrooms, such as cremini or portobello, or tender eggplant cubes make excellent meat substitutes, absorbing the rich tomato and spice flavors beautifully. For a vegan version, simply ensure your yogurt topping is plant-based or omit it.
• Spice it Up (or Down): The existing spice blend is perfectly balanced, but don’t hesitate to adjust it to your palate. If you crave more heat, a pinch of cayenne red pepper or a dash of crushed red pepper flakes will add a welcome kick. For an even deeper aromatic profile, consider adding a bay leaf or a few cardamom pods during the simmering process, removing them before serving.
• Add More Legumes: Enhance the nutritional value and heartiness of your stew by incorporating other beans. Chickpeas (garbanzo beans) or white beans (like cannellini or great northern) are excellent additions. If using canned beans, rinse them thoroughly and add them during the last 15-20 minutes of simmering to heat through.
• Boost Your Greens: For an extra dose of nutrients and vibrant color, stir in a handful of fresh spinach or chopped kale towards the very end of cooking. The residual heat will wilt the greens perfectly without overcooking them, adding a lovely freshness to the stew.
• Sweetness Balance: Sometimes, tomatoes can be a bit acidic. If your stew tastes too tart, a pinch of sugar or a small amount of tomato paste (added with the crushed tomatoes) can help balance the flavors.

Absolutely! Frozen green beans work wonderfully in this recipe and are a convenient option. To prevent them from getting too mushy, add them during the last 25-30 minutes of cooking, as specified in the recipe. If you prefer a firmer bean, you can even add them closer to the last 15-20 minutes.

Browning the beef is technically optional, but I highly recommend it for superior flavor. This step creates a rich, caramelized crust on the meat, which adds immense depth to the stew’s overall taste. If you’re truly short on time, you can skip it and still get a delicious result, but for the most robust flavor, take the extra few minutes to brown the meat properly.

Beef stew meat, often labeled as chuck or round roast cut into cubes, is ideal for this recipe. These cuts are tougher but become incredibly tender and flavorful with slow simmering, perfect for soaking up the rich tomato sauce.

Yes, this recipe adapts well to a slow cooker! Brown the beef and sauté the onions and garlic with spices on the stovetop first (highly recommended for flavor). Then transfer everything to the slow cooker, add the crushed and diced tomatoes. Cook on low for 6-8 hours or on high for 3-4 hours, adding the green beans during the last hour of cooking to ensure they don’t get overcooked.