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This Lebanese Beef and Green Bean Stew is a deliciously rich stew that is perfect for fall and winter, but it can also be served in summer!
It takes about 30 minutes from start to finish, and you can even prepare the rice or quinoa while the green beans are simmering.
This Lebanese beef stew recipe, called Loubia bi Lahme, is a hearty dish made with succulent beef and fresh green beans that every one will love. It’s packed with vitamins and flavors!
A Stew that Will Win Your Heart!
Why You’ll Love this Recipe?
Complete meal: Loubieh b lahme is a complete meal, with plenty of protein and fiber from the minced beef and green beans; particularly when served over quinoa or vermicelli rice.
Delicious and flavorful: The green beans add earthiness, the seven spices add a kick to the flavor, and the lemon juice added at the end takes this dish to a whole new level.
One pot meal: This stew can be made in a single pot; making it quick and easy to prepare. It’s ideal for nights when you don’t want to deal with kitchen cleaning duty.
Ideal for leftovers: This recipe can be prepared ahead of time, and the leftovers taste even better the next day.
Easy: This dish is fantastic because it can be made with either frozen or fresh green beans. Because it’s a stew, the flavor difference between frozen and fresh is minimal.
The Green Beans
Green beans, also known as snap beans or string beans, are a common ingredient in many kitchens. They’re a popular side dish at family potlucks, holiday dinners, and regular dinners.
Green beans are a healthy addition to any diet, whether you blanch them, sauté them, or use them to make stews.
Simply trim the stalky part of the green beans and cut them in half if they are particularly long. If you’re in a hurry, buy ones that have already been trimmed and cut.
They are also a great source of protein, minerals, and many vitamins such as Vitamin k, A, and C; which makes them a great addition to your diet.
You Won’t Resist the Flavor!
The Meat
Loubia bi lahme is usually made with ground beef, like most Lebanese stews. Though if you have some leftover bite sized meat you can use that too. Actually, you can use any kind of meat you prefer. Sirloin steak is a good option.
Most people use diced beef since it is not as fatty as lamb. Many Lebanese stews are traditionally made with it for this reason.
Another Easy Dish to Add to Your Dinner Repertoire
Frequently Asked Questions (FAQs):
Place green beans in a large pot, cover with fresh water, then bring to a boil. Reduce heat, cover, and allow to simmer gently until beans are tender but firm. Most beans will cook in around 30 minutes. To check doneness, try a taste test or mash a bean against the side of the pot with a fork or spoon.
You can serve loubieh b lahme on a bed of rice, brown rice, or even quinoa. The rice and quinoa soak up the tangy sauce! A Middle Eastern salad, or Fattoush salad, also pairs well with this delicious stew.
Sure! Just skip the minced beef and add vegetable bouillon cubes.
Loubia b lahme will keep in the fridge for up to five days. Make sure it’s sitting at room temperature, then transfer it into an air-tight container before placing it in the fridge.
Sure! This recipe freezes well. Place the stew in an air-tight container, and it will last in the freezer for up to four months.
Top Tips
Check the pan from time to time to ensure there is enough liquid left. If the beans are not yet cooked but the liquid has evaporated, add a splash of hot water to the pan.
You can use different spices according to your personal preferences. And for extra heat, you can add a dash of black pepper.
If you use frozen green beans, you may need to adjust the cooking time because frozen beans cook faster. Don’t thaw the frozen beans.
I don’t recommend using canned beans for this stew. Fresh beans taste much better.
If you want to make this recipe vegan, just skip the minced beef and add vegetable bouillon cubes. You can also cook it in vegetable broth.
You can adjust the thickness of the broth by adding two spoons of flour (optional).
If you don’t have olive oil on hand, you can use vegetable oil.
Good Food, Good Mood!
Green Bean Stew with Minced Beef Ingredients
- Green beans, or Italian cut beans
- ground beef
- olive oil
- water
- seven spices, or all spice (divided)
- lemon juice
- flour (optional)
- bouillon cubes, vegetable or beef
- salt, to taste
Steps to Prep
First, in a medium pot on high heat, add extra virgin olive oil, and sear 1 pound of ground meat for about 6-7 minutes.
Next, season the meat with 1 tablespoon of seven spices, then proceed to add the frozen or fresh cup of chopped Italian green beans (regular green beans can be used).
After that, continue to cook the green beans for about 10 minutes, then add the remaining 1 tablespoon of seven spices, 2 tablespoons flour, 2 bouillon cubes, salt, and water (1 1/2 inch over the amount of green beans). You will need about 8 cups of water.
Finally, allow to boil, then lower to low-medium heat for about 20 minutes. Pour the lemon juice, and taste to fix the salt. Enjoy with Lebanese rice or quinoa.
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More Hearty Recipes to Try:
- Vegan Golden Coconut Milk Lentil Stew
- Pea and Carrot Stew (Bazella w Roz)
- Lemon Mint Garlic Chicken Stew
- Easy Persian Walnut Stew – Fesenjan
- Hearty Kafta and Potato Stew
- Creamy Chickpea Curry Stew
- Perfect White Vermicelli Rice
- Braised Green Beans- Loubieh Bzeit
- Unstuffed Cabbage-Malfoof
- Easy Stuffed Cabbage (Malfoof)
Green Bean Stew with Minced Beef (Loubieh bi Lahme)
Ingredients
- 2 15 ounce Green Beans, or Italian cut beans
- 1 pound ground beef
- ¼ cup olive oil
- 2 quarts water
- 2 tablespoons seven spices, or all spices (divided) (tap here for seven spices recipe)
- 1½ lemon juice
- 2 tablespoons flour
- 2 bouillon cubes, vegetable or beef
- 1 tablespoon salt, to taste
Instructions
- In a medium pot on high heat, add olive oil then sear 1 pound of ground meat for about 6-7 minutes.
- Season the meat with 1 tablespoon of seven spices, then proceed to add the frozen or fresh cup of chopped Italian green beans (regular green beans can be used).
- Continue to cook the green beans for about 10 minutes, then add the remaining 1 tablespoon of seven spices, 2 tablespoons flour, 2 bouillon cubes, and salt.
- Add water 1 1/2 inch over the amount of green beans.
- Allow to boil, then lower to low-medium heat for about 20 minutes.
- Pour the lemon juice, and taste to fix the salt. Enjoy with fresh rice or quinoa.
Notes
- Check the pan from time to time to ensure there is enough liquid left. If the beans are not yet cooked but the liquid has evaporated, add a splash of hot water to the pan.
- If you use frozen green beans, you may need to adjust the cooking time because frozen beans cook faster. Don’t thaw the frozen beans.
- I don’t recommend using canned beans for this stew.
- If you want to make this recipe vegan, just skip the minced beef and add vegetable bouillon cubes.
- You can use gravy or casserole beef chunks in this stew, but it will take more time to cook.
- You can adjust the thickness of the broth by adding two spoons of flour (optional).
I liked the fact that you made loubia with quinoa. will definitely try your recipe. I usually make it with tomato sauce and serve it with white rice, but quinoa seems a good variation. thanks
What are the 7 spices?
Hi Amy! Here is the recipe for 7 spices: https://tastegreatfoodie.com/seven-spices-recipe/
1 tablespoon black pepper ground
1 tablespoon cloves ground
1 tablespoon nutmeg ground
¼ cup cinnamon ground
¼ cup cumin ground
¼ cup coriander ground
¼ cup cardamom ground