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”).
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.
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.
To serve, we love dolloping a little laban on top, a Lebanese cucumber yogurt garlic sauce.
Your slow cooker is waiting.
Slow Cooked Lebanese Green Beans and Beef
- 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
- Place beef, green beans, onion and tomatoes in slow cooker.
- Stir in cinnamon, salt and 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.
Take a look at my Pinterest board for more Lebanese recipes!