Green Bean Stew

This Lebanese green bean stew is a Middle Eastern inspired recipe with tender beef cubes, a zesty garlic tomato sauce and of course green beans. We eat this delicious comfort food over vibrant turmeric rice for a healthy and delicious dinner! You can make this easy stew recipe in the Instant pot, stove top or slow cooker.

You might also this Lebanese eggplant stew recipe!

Growing up this Lebanese green bean stew was a dinner that my mother often made. It’s actually a Lebanese dish called lubia and while my mother wasn’t Middle Eastern, she learned from my father’s family and mastered all those great dishes! This tomato and green bean beef stew is a delicious comforting dish that will always remind me of my mom and your wonderful cooking.

Lubia is a delicious dish that is basically a beef and green bean stew with a zesty tomato broth that you eat over rice. We always make a big batch because the leftovers are just as good if not better. Plus it freezes well so you can use in your meal planning.

Also we always served it with turmeric rice which is just regular long grain white rice with added ground turmeric. And while the turmeric doesn’t really impart any flavor it does give it a beautiful yellow color that I am used to eating. You don’t need to make the yellow rice but give it a try sometime.

Recipe ingredients and substitutions.

The simple ingredients I used for this recipe was stew meat (beef cubes), yellow onion, extra virgin olive oil, cinnamon, salt, black pepper, beef broth, fresh green beans, crushed tomatoes, tomato paste, fresh garlic, ground coriander.

Beef Stew Meat
I used to use round steak or some other cheaper cut of beef but now I just by stew meat from the grocery store. It’s usually less expensive and already cut up for me. You basically want any cut of meat that you can cut but into beef cubes.

Green Beans
I like to use fresh beans because I often make this with beans from our garden or I can get fresh green beans at Aldi all year round. You could use frozen green beans as well but I would not use canned green beans.

Spices
I love usually fresh garlic is these types of recipes and don’t add it to the end to get maximum flavor. I would suggest using fresh but you could use garlic powder. I just don’t think it tastes as good.

I used cinnamon in this recipe because that was a common ingredient in my grandmother’s recipes with beef. I would definitely recommend using it. The ground coriander is really nice too but that is a less common spice so if you don’t have it you can eliminate it.

Tomato Products
I like the combination of crushed tomatoes and tomato paste. The tomato paste is a must but you could also use whole canned tomatoes or diced tomatoes if you have to. I would crush them up with your hands or a potato masher first though. I have never used fresh tomatoes but I guess they would work as well as long as you add the tomato paste.

How to make this green bean stew on the stovetop.

1. First wash, trim and steam the beans in the microwave for about 5 minutes. You don’t have to this step but it speeds things up a bit. 
2. Get out a large pot and heat to medium high heat. Add the olive oil and when it’s hot add the beef cubes and onions. Sprinkle the cinnamon, salt and black pepper over top, turn the heat down to medium heat and brown the meat for a few minutes.
3. Next add ½ cup of broth to cover the meat and bring to a simmer. Cover and continue to simmer until the beef is tender. This could take up to a half an hour or more so check often to make sure there is the rest of the broth or water in the pan because it will evaporate. You wan the meat to be tender and not tough.
4. Once the meat is done, add the beans and tomato products, cover and simmer for another 10 minutes or so. Note cooking time may vary.
5. While the stew is simmering, get a little bowl and add your crushed garlic, a bit of olive oil and some ground coriander. Microwave for just 30 seconds so it doesn’t burn.
6. After the 10 minutes or when the beans are tender add the garlic oil to the stew at the end and let cook a few minutes more to incorporate the flavors.

And that is all there is to it. I don’t know why but my mother always made it this way and adding the roasted garlic at the end adds great flavor.

Serve over turmeric rice ((check out this recipe ) if you are interested but any type of rice (white rice or brown rice) you have will be fine. Turmeric rice is just rice with a pinch or two of turmeric added while it’s cooking to give it its color and turmeric is good for you.

How to make green bean stew in the Instant Pot.

My preferred cooking method for this recipe is in the Instant Pot or pressure cooker because it’s easier and you are are guaranteed to get tender meat which is important. But you can still make it on the stove top or slow cooker if it’s easier.

1. Use the saute mode and adjust the heat to high. Add the olive oil and let it heat up a few minutes.
2. Add the beef cubes, salt, pepper and cinnamon. Mix well and brown the meat on both sides. This should take about 5 minutes.
3. Hit the cancel button, then pour in the beef broth and secure the lid. Turn the pressure valve back to seal and then hit the manual button and pressure cook for 10 minutes.
4. Use the fast release by turning the valve to venting and when the pressure has come down add in beans and tomato products. Place the cover back on and pressure cook with the manual mode for 10 more minutes.
5. Meanwhile microwave the olive oil, crushed garlic and coriander for 30 seconds. Set aside.
6. When stew is done, quick release the pressure and add in the garlic and coriander oil. Mix well and serve. Store leftover stew in an airtight container.

Please scroll down to view the printable recipe card to make either on the stove top or Instant Pot.

To make this Lebanese stew in the slow cooker.

While I have never made this in the slow cooker I have made many slow cooker stew recipes. You would add the meat and onions on the bottom and mix with the spices. Then add the beans, tomato products and broth. Mix well and cook on high for 4-6 hours or on low 6-8 hours until the beef is tender. Add the garlic mixture at the end and mix well.

More easy Middle Eastern inspired recipes to try.

If you like Lebanese food try one of these easy but tasty yet simple recipes inspired by the Middle Eastern food I grew up with.

• Lebanese meatballs – similar to kibbeh (low carb, gluten free)
• Middle Eastern chicken rice skillet
• Lebanese pizza, short cut meat pies or spinach pies
• Middle Eastern chicken and couscous soup – similar to moughrabia
• Roasted Lebanese cauliflower and rice – similar to top rice

And there you have my mom’s Lebanese green bean stew or lubia. This is one of my favorite dishes from growing up. It’s comfort food to me and my family loves it so we eat it often as a weeknight meal. I hope you like it as much as we do. Enjoy!