Slow Cooked Lebanese Green Beans and Beef

Green Beans and Beef (Lubia) - The Lemon Bowl

As anyone with a newborn can attest, slow cookers can be a real life saver for putting dinner on the table!  My little one is a 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 stove top 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 Syrian rice 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 love making in our rice cooker.

Lebanese Green Beans and Beef - The Lemon Bowl

Your crock pot is waiting.

5.0 from 3 reviews
Slow Cooked Lebanese Green Beans and Beef
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 1
  • Calories: 271
  • Fat: 4.8g
  • Saturated fat: 1.8g
  • Carbohydrates: 26.7g
  • Sodium: 637mg
  • Fiber: 5.4g
  • Protein: 30.9g
  • Cholesterol: 48mg
Recipe type: Entree
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Tender beef slowly cooks with green beans, tomatoes and cinnamon to create a delicious Middle Eastern dish served traditionally over rice pilaf.
Ingredients
  • 1 lb beef stew meat - cut in cubes
  • 1 lb green beans - trimmed and cut in 2 in. pieces
  • 1 medium onion - diced
  • 32 oz crushed tomatoes
  • 1 tablespoon cinnamon
  • ½ tablespoon salt
  • ½ teaspoon pepper
  • ¼ c parsley - chopped
  • rice pilaf and plain yogurt to serve (optional)
Instructions
  1. Place beef, green beans, onion and tomatoes in slow cooker.
  2. Stir in cinnamon, salt and pepper.
  3. Cook on High Heat for 4 hours of Low Heat for 8 hours.
  4. Serve over rice pilaf and a dollop of plain yogurt. Garnish with fresh parsley.
Notes
Excellent source of Vitamin C, Iron, Vitamin A and Calcium

Comments

  1. Anonymous says

    This was fantastic. I was a little shy of the amount of cinnamon, but had used some in mains in the past so went ahead and followed recipe. Awesome. Can't wait to make it again.

  2. says

    I’ve never tried cooking any Lebanese dishes, but this looks delicious! I am not a lamb eater, but the best lamb chops I’ve ever eaten were made by a Lebanese friend with just the perfect spices on top!

    • Liz DellaCroce says

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

  3. says

    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 :)

    • Liz DellaCroce says

      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!!

  4. christine davis says

    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

  5. Gary B says

    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. :)

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