Tender beef slowly cooks with green beans, tomatoes, and cinnamon to create a delicious Middle Eastern dish served traditionally over rice pilaf.
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 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.
Slow Cooked Lebanese Green Beans and Beef
Ingredients
Equipment
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
Nutrition
Video
Liz’s Notes
Have you tried this?
Let us know how it was!Take a look at my Pinterest board for more Lebanese recipes!
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