Tender beef slowly cooks with green beans, tomatoes, and cinnamon to create a delicious Middle Eastern dish served traditionally over rice pilaf.
In this Post: Everything you need for Slow Cooked 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”).
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.
Yes. If you want the instant pot version of green beans and beef go here.
Slow Cooked Lebanese Green Beans and Beef
Equipment
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
- ½ tablespoon salt
- ½ teaspoon pepper
- ¼ cup parsley (chopped)
- rice pilaf and plain yogurt to serve (optional)
Instructions
- 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.
Recipe Video
Notes
Nutrition
Take a look at my Pinterest board for more Lebanese recipes!
Simple and delicious! I served it to my family with homemade cornbread ;)
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
I’ve never made pita bread but i’d love to try one day!
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?
I’m afraid I don’t have a Syrian bread recipe – I wish I did!!!
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.
Enjoy <3
I’m making this Thursday for the first time. It sounds FANTASTIC! Thanks for the recipe.
Oh good let me know how it turns out Melissa!
A family favorite!
That makes me so happy!
We make this often..has anyone ever tried canning it? If so how would it be done? 😊
Great idea!!!
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.