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This Lebanese Green Bean & Beef Stew, also known as Loubia bi Lahme, is a hearty dish that combines tender green beans, ground beef, and warm spices all simmered together in a lemony broth. It’s the kind of meal that feels cozy in fall and winter, yet it’s light enough to enjoy in summer too. Served over rice or quinoa, it makes a complete one-pot dinner the whole family will love.
This green bean and beef stew, or loubia, instantly takes me back to cozy family dinners where the simplest meals always tasted the best. There’s just something so comforting about tender beans simmered in a flavorful broth with warm spices.
If you enjoy homestyle Lebanese dishes like this one, you might also love trying my Braised Green Beans- Loubieh Bzeit, Lebanese Lentils and Rice Recipe (Mujadaret Roz), refreshing Lebanese Dandelion Salad (Hindbeh), or Vegetarian Grape Leaves (Instant Pot)—all recipes that carry the same homemade comfort and tradition straight from my kitchen to yours.
Table of Contents
- Recipe Overview
- Green Bean and Beef Stew Ingredients
- Ingredient Spotlight: Green Beans
- How to Make Loubia Bi Lahme
- Top Tips
- What to Serve With Loubia bi Lahme
- Variations and Substitutions
- Storage, Leftovers & Freezing
- Frequently Asked Questions (FAQs):
- More Stews You Must Try:
- Green Bean Stew with Minced Beef (Loubieh bi Lahme) Recipe
Recipe Overview
Cooking Method: One-pot stovetop stew — brown the beef, simmer with green beans and spices, then finish with a thickened, lemony broth.
Skill Level: Perfect for beginner to intermediate home cooks who want a hearty, flavorful meal.
Occasion: Ideal for cozy weeknight dinners, family gatherings, or meal prep
Dietary Notes: Contains beef and gluten (from optional flour). Can be made gluten-free by skipping flour, or vegan by substituting beef with vegetable bouillon and omitting the meat.
Green Bean and Beef Stew Ingredients
Green beans: Use Italian cut green beans (fresh or frozen). Fresh gives a firmer texture, but frozen works beautifully.
Ground beef: Lean or regular. Can also use beef chunks for a heartier stew.
Olive oil: For sautéing the beef and adding depth of flavor.
Water: To cook the beans
Seven spices: This Lebanese spice blend is key to the warm, aromatic flavor.
Lemon juice: For brightness at the end.
Flour: To thicken the broth slightly (optional).
Bouillon cubes: For added depth.
Salt: Adjust to taste.
Scroll down for recipe details.
Ingredient Spotlight: Green Beans
Crisp, tender, and versatile, green beans are a staple in Lebanese kitchens and the star of my Lebanese green bean stew. Packed with vitamins A, C, and K, as well as fiber and antioxidants, they bring both nutrition and flavor to the table.
Whether you’re using fresh green beans for their vibrant crunch or frozen ones for convenience, they cook beautifully in stews, sautés, and side dishes. Their mild, slightly sweet flavor absorbs spices and tomato-based sauces wonderfully, making them a comforting addition to everyday family meals.
How to Make Loubia Bi Lahme
In a large pot over high heat, warm the olive oil. Add the ground beef and cook for 6–7 minutes, breaking it up until browned. Season with 1 tablespoon of the seven spices and stir well.
Add the green beans and cook for 5 minutes, stirring occasionally.
Then, pour in enough water to cover the beans by about 1½ inches. Add bouillon cubes, the remaining 1 tablespoon of seven spices, and salt. Stir to combine.
Bring to a boil, then lower to medium heat and simmer for 10 minutes.
After that, in a small bowl, whisk the flour with ½ cup cold water until smooth (slurry). Add a ladle of hot broth from the pot into the slurry, whisk again, then slowly stir it back into the stew to thicken.
Simmer for another 10 minutes, stirring occasionally, until the beans are tender and the broth slightly thickened.
Stir in the lemon juice at the end, taste, and adjust seasoning as needed.
Top Tips
Check occasionally to ensure there’s enough liquid; if it’s getting too low before the beans are tender, add a splash of hot water.
If using frozen green beans, they cook a bit faster than fresh ones. Do not thaw before adding.
For a vegan version: skip the beef and use vegetable bouillon cubes. You can also use vegetable broth.
To make it heartier: replace ground beef with larger beef chunks; just extend the cooking time.
Flour thickens the broth nicely; if you prefer thinner stew, you can skip it.
What to Serve With Loubia bi Lahme
- Steamed white rice, vermicelli rice, or quinoa — their neutral flavor soaks up the delicious broth.
- A crisp Middle Eastern salad (e.g. fattoush) or a light yogurt salad adds freshness.
- Warm pita or flatbread can help soak up every bit of the sauce.
Variations and Substitutions
Meat Options: While this recipe uses ground beef, you can swap in beef chunks, ground lamb, or a combination of lamb and beef for a richer flavor. If you prefer a lighter option, ground turkey or chicken works as well.
Vegan/Vegetarian Version: Skip the meat entirely and use vegetable bouillon or broth. Add chickpeas or lentils for extra protein and texture.
Green Beans: Fresh Italian cut green beans are ideal, but frozen beans work perfectly too. Avoid canned beans for this stew, as they tend to be too soft.
Storage, Leftovers & Freezing
- Refrigerator: Keeps well in an airtight container for up to 5 days.
- Freezer: Freeze in portioned container(s), lasts up to 4 months. Thaw overnight in fridge or reheat gently.
Frequently Asked Questions (FAQs):
About 30–40 minutes total. If using beef chunks instead of ground beef, expect longer cooking time.
It’s not recommended. Canned beans are too soft and won’t hold up in the stew. Fresh or frozen beans work best.
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.
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.
Yes! It’s packed with protein from the beef, fiber from the green beans, and vitamins from the lemon juice and spices.
More Stews You Must Try:
Middle Eastern Recipes
Pea and Carrot Stew (Bazella w Roz)
Main Dish
Lemon Mint Garlic Chicken Stew
Stews
Okra Stew – Bamia
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, or enough to cover beans by 1½ inches
- 2 tablespoons seven spices, or all spices (divided) (tap here for seven spices recipe)
- 1½ lemons, juiced
- 2 tablespoons flour
- 2 bouillon cubes, vegetable or beef
- 1 tablespoon salt, to taste
Instructions
- In a large pot over high heat, warm the olive oil. Add the ground beef and cook for 6–7 minutes, breaking it up until browned.
- 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).
- Pour in enough water to cover the beans by about 1½ inches. Add bouillon cubes, remaining 1 tablespoon of seven spices, and salt. Stir well.
- Bring to a boil, then lower to medium heat and simmer for 10 minutes.
- In a small bowl, whisk the flour with ½ cup cold water until smooth (slurry). Add a ladle of hot broth from the pot into the slurry, whisk again, then slowly stir it back into the stew to thicken.
- Simmer for another 10 minutes, stirring occasionally, until the beans are tender and the broth slightly thickened.
- Stir in lemon juice at the end, adjust seasoning, and serve hot with 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