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Recipe Index » Slow Cooker Recipes » Slow Cooked Lebanese Green Beans and Beef

Slow Cooked Lebanese Green Beans and Beef

Name: Slow Cooked Lebanese Green Beans and Beef
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 1 pound beef stew meat (cut in cubes); 1 pound green beans (trimmed and cut in 2 in. pieces); 1 medium onion (diced); 32 ounces crushed tomatoes; 1 tablespoon cinnamon; 1/2 tablespoon salt; 1/2 teaspoon pepper; 1/4 cup parsley (chopped); rice pilaf and plain yogurt to serve (optional)

LIZ DELLA CROCE

Updated:

11/24/2024

Tender beef slowly cooks with green beans, tomatoes, and cinnamon to create a delicious Middle Eastern dish served traditionally over rice pilaf.

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prep timePrep Time 15 minutes minutes

Slow Cooker Lebanese Green Beans and Beef

As anyone with a newborn can attest, slow cookers can be a real lifesaver for putting dinner on the table! My little one is 3 weeks old now and I am slowly but surely adjusting to my new life as a working mother. With a little advance planning, I’ve managed to put dinner on the table most nights of the week including today’s dish which pays homage to one of my favorite Lebanese specialties: Stewed Greens Beans and Beef (“Lubia”).

Beef, Green Beans and Onions - The Lemon Bowl

This dish can also be made on the stovetop if you don’t have a slow cooker. Not counting calories? Brown the onion, beef and beans in a little clarified butter. You won’t regret it.

Cinnamon Beef Green Beans - The Lemon Bowl

Traditionally this dish is served over Lebanese Rice Pilaf which is rice pilaf made with rendered, clarified butter. It is a delicious special treat but also just as good with brown rice which we lovemaking in our rice cooker.

To serve, we love dolloping a little laban on top, a Lebanese cucumber yogurt garlic sauce.

Your slow cooker is waiting.

Yes. If you want the instant pot version of green beans and beef go my instapot version of the recipe.

Have you tried my

Slow Cooked Lebanese Green Beans and Beef?

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Slow Cooked Lebanese Green Beans and Beef

Liz Della Croce

4.36 stars average

Tender beef slowly cooks with green beans, tomatoes and cinnamon to create a delicious Middle Eastern dish served traditionally over rice pilaf.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

CourseCourse: Main Dish

ServesServes: 4

Ingredients Equipment Method Nutrition Video Notes

Ingredients

US MeasurementsConvert to Metric

▢ 1 pound beef stew meat cut in cubes
▢ 1 pound green beans trimmed and cut in 2 in. pieces
▢ 1 medium onion diced
▢ 32 ounces crushed tomatoes
▢ 1 tablespoon cinnamon
▢ ½ tablespoon salt
▢ ½ teaspoon pepper
▢ ¼ cup parsley chopped
▢ rice pilaf and plain yogurt to serve optional

Video

Equipment

Slow Cooker

Instructions

▢
Place beef, green beans, onion and tomatoes in slow cooker.
1 pound beef stew meat, 1 pound green beans, 1 medium onion, 32 ounces crushed tomatoes
▢
Stir in cinnamon, salt and pepper.
1 tablespoon cinnamon, 1/2 tablespoon salt, 1/2 teaspoon pepper
▢
Cook on High Heat for 4 hours or Low Heat for 8 hours.
▢
Serve over rice pilaf and a dollop of plain yogurt. Garnish with fresh parsley.
1/4 cup parsley, rice pilaf and plain yogurt to serve

Liz’s Notes

Excellent source of Vitamin C, Iron, Vitamin A and Calcium

Nutrition

Have you tried my

Slow Cooked Lebanese Green Beans and Beef?

Take a look at my Pinterest board for more Lebanese recipes!

Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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4.36 from 95 votes (84 ratings without comment)

61 responses to “Slow Cooked Lebanese Green Beans and Beef”

Anna

This is my favorite recipe I have ever made and super easy. Love it!

Reply
Emily

Simple and delicious! I served it to my family with homemade cornbread ;)

Reply
Anne

Wonderful bean and beef
But trying to finda decent.pita recepie that workd
Have wasted alot of glour trying all the recepie on you tube they look good but do not rise when tried.
Thsnk you for a wonderful site
Absolutly delicious

Reply
1. Liz DellaCroce
  
  I’ve never made pita bread but i’d love to try one day!
  
  Reply
Adrienne Massad

Hi Liz I’m also Syrian my mom used to make this but she never used anything but allspice salt and pepper and she slivered the onion it was delious she also make one with the green beans tomatoes and onion that you are cold with Syrian bread that was my favorite do you have a recipe for that?

Reply
1. Liz DellaCroce
  
  I’m afraid I don’t have a Syrian bread recipe – I wish I did!!!
  
  Reply
2. Wafa
  
  Hi Adriienne,
  
  Thank you for your comment. That’s how my mom (RIP) mad it as well, she did add garlic cloves, except she used lamb, and my adult boys don’t like lamb, so I’m substituting beef sirloin.
  
  Reply
  1. Liz DellaCroce
    
    Enjoy <3
    
    Reply
Melissa Wasson

I’m making this Thursday for the first time. It sounds FANTASTIC! Thanks for the recipe.

Reply
1. Liz DellaCroce
  
  Oh good let me know how it turns out Melissa!
  
  Reply
KELLEY

A family favorite!

Reply
1. Liz DellaCroce
  
  That makes me so happy!
  
  Reply
2. Marie b
  
  We make this often..has anyone ever tried canning it? If so how would it be done? 😊
  
  Reply
  1. Liz DellaCroce
    
    Great idea!!!
    
    Reply
  2. T Wade
    
    Hiya! I can a lot. I would recommend giving it a shot! Possibly light brown the meat first. Also consider adding spices when you warm it up. Give it a shot with spices and with minimal and see what you like. I would suggest at least 1/2” headspace. Use meat times for whichever jar size you use – 90 min. PC or 3 hrs WB.
    
    Also check out the canning rebels group (there are other very similar names) it is a great group of very knowledgeable people.
    
    Reply
Anonymous

Do you have an idea of how long this would need to cook in an Instant Pot/pressure cooker (not including the time needed for the pot to come up to pressure – I’m asking about the number of minutes I should input).

Reply
1. Liz DellaCroce
  
  Yes here’s the Instant Pot recipe! https://thelemonbowl.com/instant-pot-lebanese-green-beans-and-beef/
  
  Reply
Nada

Can you please confirm it is tablespoon cinnamon and not teaspoon? I doubled the green beans and still felt that the cinnamon overpowered the dish. Have you tried using the 7 spice in lieu of cinnamon? Thank you

Reply
1. Liz DellaCroce
  
  Yes it’s a tablespoon. We grew up with it being pretty well spiced but you’re welcome to dial it down!
  
  Reply
Kristen

I have been eating Lubieh for my entire life and never thought to prepare it in the slow cooker. I think my Sitto would approve! Thanks for the recipe!

Reply
1. Liz DellaCroce
  
  YES!! Makes it so easy!!!! Enjoy!
  
  Reply
Kelly Olson

My grandfather emigrated from Lebanon in 1908, so my mother grew upon these recipes. They called this recipe Ruz Loubieh. Unfortunately my mom had all her recipes in her head and took them with her when she passed away in 1998. I am so thrilled have found your site!! I am making this one tonight!! Thank you so much!!

Reply
1. Liz DellaCroce
  
  Oh wow that makes me so happy Kelly!! Are you familiar with the cookbook I just wrote? It’s called Food From Our Ancestors: The Ultimate Syrian Dinner. A self-funded passion project, my goal was to simply get in the kitchen with my aunts and mom and watch them cook while testing and writing down the specific measurements. It’s only $3.99 if you’re interested: https://gumroad.com/l/cahid
  
  Reply
Michelle

I am going to be making this dish tomorrow. I haven’t had it in 10 yrs. My nana passed and she took the recipe with her. Then I met a guy while I was disc golfing and his family is from Lebanon. We got to talking and made a date to cook. Can’t wait to smell the memories

Reply
1. Liz DellaCroce
  
  Oh I hope you love it!!!
  
  Reply
Julie N

My Armenian mother in law taught me this dish but she made it even quicker using a pressure cooker! She also substituted butternut squash for the green beans in the winter time. I make it now and it’s SO good on a cold winter night.

Reply
1. Liz DellaCroce
  
  Oh that sounds incredible Julie!
  
  Reply
Frank Sanders

How much water do u add

Reply
1. Liz DellaCroce
  
  No water at all! No need. :)
  
  Reply
Joe Orr

My mother made this for dinner. Thank you for your receipt and stirring memories of a dish I will cook as soon as I return from the store to get the ingredients.

Reply
1. Liz DellaCroce
  
  Oh I’m so glad Joe!! I hope you enjoy it!
  
  Reply
  1. A.J. La Course
    
    Liz, I’ve made a variation of this dish with either lamb, beef chuck or, as I’m currently doing, diced up raw chicken thighs. Also, my spicing may not be authentic but includes a bay leaf, fresh lemon zest & juice as well as typical garlic,cumin and cinnamon. I think the dish is best with fresh green beans added late in the stove top simmer. I’ll admit this version is fussier but worth it if you have the time.As with most slow braises, it’s even better next day.
    
    Reply
    1. Liz DellaCroce
      
      That sounds so incredible!!! I love the bay leaf idea. We do use fresh beans a lot in the summer but this is a nice short cut so that we can get our fix on a more regular basis.
      
      Reply
    2. Carol
      
      How much lemon, garlic, cumin and cinnamon do you put for 1Lb beef and 1Lb green beans?
      
      Reply
      1. Liz DellaCroce
        
        Do you see the recipe at the bottom Carol? It’s 1 tablespoon of cinnamon. No lemon or cumin. Enjoy!
Wadih

Being of Middle eastern ancestry, I remember my Mother taking almost the whole day to make this dish. I started to use the slow cooker to do this many years ago. I used to make my own combo of Cinnamon, Allspice, etc but now I just but the prepared Baharat or 7 spice mixes that are readily available at most Lebanese grocery store. I also marinate, and then bake the lamb in the oven until browned before putting it in the crock pot. I use a mixture of butter and olive oil to saute the onions, garlic and fresh chopped tomatoes ( I don’t use canned anymore because of the health warnings), then put everything in the slow cooker (except the beans) for about 4-6 hours. I add the beans towards the end. Because my parents migrated from the Middle East to the Caribbean, we also add a whole Habanero Chili pepper to give it that added flavor!wadesglobalkitchen.blogspot.com

Reply
1. Liz DellaCroce
  
  Oh my goodness Wadih your version sounds absolutely incredible!! We made this dish last night for 30 for my sons 2nd birthday party but I’m wishing I had made your version! Thanks for writing in!
  
  Reply
Fredrick

I wanted to drop you a note to say how wonderful it is to see other people such as yourself making these wonderful dishes. This is a great dish…one I have eaten my entire life. Your cooking this dish in a crock pot is a new twist for me….I have never seen it made that way, however it seems very logical to do so. I will have to try it….

This is one of the products we hope to be in production with soon.

Reply
1. Liz DellaCroce
  
  I hope you try it! We didn’t grow up making it in the slow cooker but we love it.
  
  Reply
  1. Anne
    
    HI I HAVE TRIED MANY PITA RECEPIES
    THEY LOOK SO GOOD ON YOU TUBE BUT I THINK THE DIFERENCE IS IN THE FLOUR OF EACH COUNTRY
    HAVE YOU ANY RECEPIES FOR PITA BREAD
    
    Reply
crystal

This dish is something my great grandma used to make when I was a little girl.

Reply
1. Liz DellaCroce
  
  AWw I’m glad!
  
  Reply
lindsay

I’m cooking thus now and all I smell is cinnamon is that what it will taste like

Reply
1. Liz DellaCroce
  
  How did you like it Lindsay??
  
  Reply
jennifer

Awesome recipe! My mom and I have been trying to remember how she used to make this staple when I was a child, this was very close to how she made it. I did double the green beans (about 2 lbs fresh beans to 1 lb meat), and a tad more seasoning since there were more beans. I also added 1 tsp allspice, and juice of 1 whole lemon. I added the lemon in the last 2 hours of cooking. This taste about how I remember as a child, my mom thinks so too!

SO good!
Thanks so much!

Reply
1. Liz DellaCroce
  
  Oh I’m so thrilled to hear this!! Thanks for letting me know!!
  
  Reply
karen

I have made this dish using oxtail, it is a richer flavored beef . Delicious!

Reply
1. Liz DellaCroce
  
  Good idea!! Glad you enjoyed!
  
  Reply
Gary B

Hi. Thanks for this. This is also very good for Christmas leftovers. I am a British man living in England with my American wife. We had a leftover beef silver side joint and a green bean casserole and we were searching for recipes that could make use of both of them. By using cooked meat and the casserole and following your recipe we created a lovely meal. We cooked it for 4 hours on low and it came out perfect. Thanks. :)

Reply
1. Liz DellaCroce
  
  I love that you used leftovers to make this dish! Such a smart idea!! Happy Holidays!
  
  Reply
christine davis

My mother is italian, my father is middle eastern (Assyrian). We grew up eating a version of this without the spices you put in. My mom actually puts in a package of lipton onion soup mix. My husband doesn’t like any of these spices (cinnamon, nutmeg, cloves, all spice) so I used cumin instead which he tolerates. I leave out the onion soup mix because of the high sodium that’s in it. My mother makes Assyrian rice which is just steamed rice with melted butter. It’s fantastic! We have it at every holiday instead of mashed potatoes. I used brown rice. I try to cut down the fat wherever possible! Thanks for sharing and getting out some middle eastern recipes for people to try! let me know if you want some of my mom’s recipes….Christine

Reply
1. Liz DellaCroce
  
  That is so cool Christine!! I have tons of Middle Eastern recipes – I hope you enjoy them! You can see them all here: https://thelemonbowl.com/middle-eastern/ Also I’m cracking up because my husband hates cumin but loves cinnamon/nutmeg, etc. :) Men are so finicky!!
  
  Reply
  1. Audrey
    
    Hi
    Just got a slow cooker so loving reading your recipes! I was wondering if I could use half and half Cinnamon & Cumin?
    You are doing a great job. we all want to eat really great clean tasty healthy food.. thanks for all the effort.
    Audrey in Ireland!!
    ps. LOVE Lebanese food!
    
    Reply
    1. Liz DellaCroce
      
      Hi Audrey – Thank you so much for your sweet words! You can DEFINITELY do half cumin half cinnamon! Such an awesome idea! Let me know how it turns out ok?
      
      Reply
Rhian

I just made this tonight and it was a big hit! I can not believe how tasty this came out. I used to make a very similar stove-top version of this dish back home when I was in Baghdad (I am Iraqi). It is a very popular Iraqi dish too. But I never thought it would be that good in slow cooker without having to saute the vegetable first. Well I did not saute anything and followed your directions and the outcome is even better than the one I used to make with 1/4 amount of the work/time. It only took 10 mins to put the ingredients together in the slow cooker. Even my picky Icelandic in-laws loved it! Thank you for sharing this, your site is now one of my favorites :)

Reply
1. Liz DellaCroce
  
  Oh I’m so happy to hear this!! Thank you so much for letting me know – I’m so glad your family enjoyed it. My husband requests this dish all the time!!
  
  Reply
Debbie

I love this dish, but in place of beef I use Lamb. It is delish. This is a Syrian dish my mom used to make.

Reply
1. Liz DellaCroce
  
  I love lamb too Debbie although I can’t always find it as easily as beef. I’m also Syrian. :-) Small world!
  
  Reply
Liz

Thank you, Liz. I like this slow cooker recipe.

Reply
1. Liz DellaCroce
  
  I hope you enjoy it Liz!
  
  Reply
Liz DellaCroce

I love lamb chops – one of my favorites!!! Let me know if you try this – ridiculously easy!!

Reply

Hi, I’m Liz!

Welcome to The Lemon Bowl®!

I’m Liz Della Croce, a healthy food blogger dedicated to sharing nutritious, flavorful recipes made with seasonal ingredients and whole foods. Inspired by my Syrian and Jewish heritage, as well as my travels, I create easy dishes and practical tips to help you embrace a healthy lifestyle every day.

More About Me ->