Beef and Green Bean Stew
A rich and comforting Lebanese stew combining tender beef with crisp green beans in a savory tomato sauce, enhanced with warm spices and a hint of pomegranate molasses. Perfect for a simple weeknight dinner or meal prep, this protein-packed, fiber-rich dish pairs beautifully with rice or couscous.
Equipment
- 1 large cast-iron or heavy-bottom pot
- Knife and cutting board
- Measuring spoons and cups
- Wooden spoon (for stirring)
- Serving bowls
Ingredients
- 2 tablespoons oil for frying
- 1 large onion peeled and diced
- 4 garlic cloves peeled and minced
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 500 g 1.1 lbs beef, cut into chunks (sirloin, casserole, or gravy beef)
- 400 g 14 oz crushed tomatoes, fresh or canned
- 1 tablespoon tomato paste
- 500 ml 2 cups / 1 pint water or beef stock
- 500 g 1.1 lbs Roman beans or green beans, trimmed
- 1 –2 tablespoons pomegranate molasses
- Salt to taste
- Dried mint optional, for garnish
- Cooked rice or yogurt to serve
Instructions
- Prepare Your Ingredients: Begin by washing and trimming the green beans if using fresh ones, and pat them dry. Dice the onion into small, even pieces so it cooks uniformly. Peel and mince the garlic cloves. If you haven’t already, cut your chosen beef into evenly sized chunks, about 1–2 inches each. This ensures even cooking and allows the flavors to fully infuse into the meat.
- Heat the Cooking Oil: Place a large cast-iron or heavy-bottom pot over medium heat. Add 2 tablespoons of oil and allow it to warm until it shimmers slightly. This step is crucial as it helps prevent the onion and spices from sticking and burning, ensuring a fragrant and balanced base for the stew.
- Sauté the Aromatics: Add the diced onion to the heated oil and sauté for about 5–7 minutes until softened and lightly golden. Stir frequently to avoid browning too quickly. Once the onion is tender, add the minced garlic and continue sautéing for an additional 1–2 minutes until aromatic. At this stage, the kitchen should be filled with the savory, slightly sweet aroma that forms the backbone of the stew.
- Toast the Spices: Sprinkle in the ground cinnamon, ground cumin, and black pepper. Stir constantly for 1–2 minutes to toast the spices gently. This “blooming” step unlocks the full flavor of the spices and enhances the depth of the stew. Make sure they do not burn; the goal is to release fragrance and develop a warm, inviting base.
- Brown the Beef: Add the beef chunks to the pot and gently stir to coat each piece in the aromatic onion, garlic, and spice mixture. Allow the beef to sear lightly on all sides for 3–5 minutes. This step helps seal in the juices and begins developing a rich, meaty flavor that will permeate the stew as it simmers.
- Incorporate Tomatoes and Stock: Pour in the crushed tomatoes and add the tomato paste. Stir thoroughly, ensuring all beef pieces are coated in the vibrant tomato mixture. Then, add 500ml (2 cups) of water or beef stock. Bring the mixture to a gentle simmer over medium heat. At this stage, the stew should begin to bubble slowly, allowing flavors to meld beautifully.
- Simmer the Stew: Cover the pot with a lid and reduce the heat to low. For sirloin beef, cook for about 20 minutes; for casserole or gravy beef, allow 90–120 minutes of slow simmering. During this time, the meat becomes tender, and the sauce develops rich depth. Stir occasionally to prevent sticking, and check the liquid level—add a splash of water or stock if needed.
- Add the Green Beans: If using slow-cooking beef (casserole or gravy cuts), add the trimmed green beans halfway through the cooking time. For quicker-cooking beef (sirloin), add them at the same time as the beef. Stir gently to combine. The beans should cook until tender yet still retain a slight bite, offering a fresh contrast to the rich beef and tomato sauce.
- Season and Finish: Once the beef is tender and the beans cooked, stir in 1–2 tablespoons of pomegranate molasses. This adds a subtle, tangy sweetness that brightens the stew. Taste and season with salt as needed. For extra flavor and a hint of traditional garnish, sprinkle a pinch of dried mint over the top. Allow the stew to rest, covered, for 2–3 minutes before serving to let the flavors meld further.
- Serve and Enjoy: Spoon the stew over freshly cooked rice, couscous, or serve with a dollop of plain yogurt on the side. For a zesty twist, add a wedge of lemon to squeeze over the top. Each serving should feature a perfect balance of tender beef, crisp beans, and a savory-sour tomato sauce, making it a comforting, protein-packed, and fiber-rich meal ideal for family dinners, meal prep, or a satisfying weeknight option.
Notes
- Use fresh or frozen green beans; frozen beans can shorten cooking time slightly.
- For richer flavor, sear the beef in batches to avoid overcrowding the pot.
- Pomegranate molasses adds a tangy depth; adjust the quantity to taste for sweetness or acidity.
- Slow-simmering tougher cuts of beef develops a melt-in-your-mouth texture and deepens the sauce.
- This stew can be made ahead and tastes even better the next day as flavors meld.
- Optional garnishes like dried mint, fresh parsley, or a squeeze of lemon brighten the dish.
- Adjust spices to your preference: add a pinch of cayenne for heat or extra cinnamon for warmth.
