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”).
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.
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 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.
Is there an instant pot version of this?
Yes. If you want the instant pot version of green beans and beef go here.
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!