Green Bean Stew with Beef (Loubia)
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Prep Time30 mins.
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Cook Time1 hr.
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Serving6
How to make Lebanese Green Bean Stew
Like all Lebanese yekhnes or stews, it starts with a simple sauté of garlic and cilantro. It is then followed by tender beef and crisp green beans simmered in a rich tomato-based sauce. The result is a dish that’s bursting with flavor, yet remarkably easy to prepare.
I prefer using Italian or flat green beans in this recipe for their texture and size, which complement the dish perfectly. While they’re readily available and commonly consumed in Lebanon, they can be harder to find locally in America.
When I do find them at produce stores, I prioritize using them. Some stores also offer them frozen, which is my second choice. However, if Italian or flat green beans are unavailable, regular fresh or frozen cut green beans work just as well. I advise against using canned green beans, as their soft texture may not fully absorb the flavors of the stew.
For the protein in this dish, opt for beef shank or beef stew cubes. Lamb can also be used if preferred. When cooking the meat on the stovetop, simmer it with aromatics for approximately 90 minutes before adding it to the stew. Alternatively, to save time, cook it in a pressure cooker for around 22-25 minutes.
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How to Serve Loubia
Like many dishes originating from Lebanon and across the Middle East, this stew is traditionally accompanied by Lebanese rice with vermicelli, a classic dish in Middle-eastern cuisine.
Beyond its delicious taste, the Lebanese Green Bean Stew offers nourishment for both body and soul. Packed with protein, fiber, and essential nutrients, it’s a satisfying meal that’s as wholesome as it is delicious. If you love this dish, try my other Lebanese yekhnes, such as Fasolia w roz or Pea stew.
STEP 1
Add 6-8 cups of fresh water, along with your preferred aromatics for boiling meat. I typically include half a small onion, bay leaves, a few cloves, and another teaspoon of salt.
Cover the pressure cooker with the lid and set for 22 minutes. Let the steam release naturally. If cooking stovetop in a pot, let simmer on medium-high heat for about 90 minutes until meat is tender.
STEP 2
Is using fresh green beans, trim the ends off and cut each green bean in 1–2-inch pieces. Wash and set aside.
Peel the garlic and cut in half or thirds. Place in a mortar and top with half teaspoon of salt. Crush garlic well.
Wash the fresh bunch of cilantro and cut off the stems. Finely chop.
STEP 3
In a large deep pot, heat up 2 tablespoons of avocado oil. Add chopped cilantro and crushed garlic and sauté over medium heat for 5 minutes. Do not allow the garlic to burn.
- Heat up 2 tablespoons of avocado oil.
- Add chopped cilantro.
- Add Crushed garlic and sauté
STEP 4
Add the washed green beans over the sautéed garlic and cilantro. Sauté for about 10 minutes.
STEP 5
After cooking the beef, set it aside. Next, strain the broth from the aromatics using a strainer, and set is aside as well.
STEP 6
Add the crushed tomatoes along with 6 cups of the fresh beef broth.
Mix well until combined.
STEP 7
Lastly, add the dried coriander, salt and pepper. Taste for preference.
STEP 8
Serve the Lebanese green bean stew with rice with vermicelli noodles.
Green Bean Stew with Beef (Loubia)
Equipment
- 1 Pressure Cooker Instant Pot RIO
Ingredients
- 1 lb. beef stew cubes
- 2 lb. fresh or frozen Italian green beans
- 1 bunch cilantro
- 8 cloves garlic
- 4 tb. avocado oil
- 1½ cups crushed tomatoes (or ¼ tomato paste)
- 1 tsp. dried coriander
- 1 tsp. salt
- 1 tsp. black pepper
Cooking the Beef
- 2 tsp. salt
- ½ tsp. black pepper
- ½ onion
- 3 bay leaves
- 1 tsp. cloves
Instructions
- To start, cook the beef. Add 1 tablespoon of avocado oil and your beef to the bottom of your pressure cooker (or pot stovetop). Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Sauté for a few minutes until browned on all sides. Add 6-8 cups of fresh water, along with your preferred aromatics for boiling meat. I typically include half a small onion, bay leaves, a few cloves, and another teaspoon of salt. Cover the pressure cooker with the lid and set for 22 minutes. Let the steam release naturally. If cooking stovetop in a pot, let simmer on medium-high heat for about 90 minutes until meat is tender.
- Is using fresh green beans, trim the ends off and cut each green bean in 1–2-inch pieces. Wash and set aside. Peel the garlic and cut in half or thirds. Place in a mortar and top with half teaspoon of salt. Crush garlic well.Wash the fresh bunch of cilantro and cut off the stems. Finely chop.
- In a large deep pot, heat up 2 tablespoons of avocado oil. Add chopped cilantro and crushed garlic and sauté over medium heat for 5 minutes. Do not allow the garlic to burn.
- Add the washed green beans over the sautéed garlic and cilantro. Sauté for about 10 minutes.
- After cooking the beef, set it aside. Next, strain the broth from the aromatics using a strainer, and set is aside as well.
- Add the crushed tomatoes along with 6 cups of the fresh beef broth.Mix well until combined. Add the cooked beef cubes and let simmer over medium heat for 20 minutes.
- Lastly, add the dried coriander, salt and pepper. Taste for preference.
- Serve the Lebanese green bean stew with rice with vermicelli noodles.
Nutrition
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