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Lebanese Beef Stew

Lebanese beef stew with tender chuck cubes simmered in a fragrant seven-spice tomato sauce. Onion-garlic tomato paste builds depth, then green beans cook until just tender and the stew is finished with cilantro and toasted pine nuts.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Lebanese, Middle Eastern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

beef chuck
  • 2 lb beef chuck Cut into 1-inch cubes.
seasonings
  • 1.5 tsp salt
  • 1 tsp Lebanese seven spice
  • 0.5 tsp ground cinnamon
olive oil
  • 2 tbsp olive oil
aromatics and tomato base
  • 1 onion Diced.
  • 4 clove garlic Minced.
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes Use crushed tomatoes from a 28-ounce can.
  • 3 cup water or beef broth Choose water or beef broth.
vegetables and finish
  • 1 lb green beans Trimmed and cut in half.
  • 0.25 cup fresh cilantro Chopped.
  • 2 tbsp pine nuts Toasted.
serving
  • Vermicelli rice for serving Cook to serve with the stew.

Equipment

  • 1 Dutch oven

Method
 

Brown the spiced beef
  1. Season the beef chuck cubes with salt, Lebanese seven spice, and ground cinnamon, then brown them in olive oil in a Dutch oven over medium-high heat until nicely browned on the outside (about 5–8 minutes), stirring so the cubes sear evenly.
  2. Keep the browned beef in the pot while you build the sauce; scrape up any browned bits from the bottom for extra flavor.
Cook the onion-garlic tomato base
  1. Cook the diced onion in the pot for 5 minutes until softened, then add the minced garlic and tomato paste and cook for 1 minute to bloom the aromatics.
Simmer the stew
  1. Add the crushed tomatoes and water or beef broth, bring to a simmer, then return the browned beef to the pot.
  2. Cover and simmer for 1 1/2 hours, maintaining a steady gentle simmer so the beef becomes very tender.
Cook green beans and finish
  1. Stir in the green beans and simmer for 25–30 minutes, until tender but still bright.
  2. Turn off the heat, stir in the chopped cilantro, top with toasted pine nuts, and serve the stew over vermicelli rice.

Notes

Pro tip: keep the stew at a gentle simmer once it starts bubbling so the beef stays tender instead of tough. Refrigerate in an airtight container up to 4 days; reheat on the stove until hot. Freezing is yes—freeze portions for up to 3 months, thaw overnight in the fridge, then reheat. For a lighter option, use low-sodium broth and reduce the salt slightly to keep flavor balanced.