Green Bean Stew with Minced Beef (Loubieh bi Lahme)

Traditional Lebanese Loubia bi Lahme with lemony broth, perfect for family dinners

5 from 3 votes

Green Bean Stew with Minced Beef (Loubieh bi Lahme)

This Green Bean Stew with Minced Beef (Loubieh Bi Lahme) is a full bodied meal made with succulent beef and fresh green beans. It's a hearty dish that every one will love!

Prep Time10

Cook Time30

Total Time38

Course: dinner, lunch

Cuisine: Middle Eastern

Keyword: green bean stew, Lebanese Stews, loubieh b lahme

Servings: servings

Author: Lama

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).

Seven spices:

If you don't have seven spices on hand here is the recipe, tap here.

Nutrition