Slow Cooked Lebanese Green Beans and Beef

Tender beef slowly cooks with green beans, tomatoes, and cinnamon to create a delicious Middle Eastern dish served traditionally over rice pilaf.

Slow Cooker 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”).

Beef, Green Beans and Onions - The Lemon Bowl

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.

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 lovemaking in our rice cooker.

Syrian Laban Yogurt Sauce Recipe

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 Cooker Lebanese Green Beans and Beef

Slow Cooked Lebanese Green Beans and Beef

4.35 stars average
Tender beef slowly cooks with green beans, tomatoes and cinnamon to create a delicious Middle Eastern dish served traditionally over rice pilaf.
PREP: 15 minutes
COOK: 8 hours
TOTAL: 8 hours 15 minutes
Servings: 4



  • 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)


  • 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


Excellent source of Vitamin C, Iron, Vitamin A and Calcium


Calories: 271kcalCarbohydrates: 26.7gProtein: 30.9gFat: 4.8gSaturated Fat: 1.8gCholesterol: 48mgSodium: 637mgFiber: 5.4g

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61 thoughts on “Slow Cooked Lebanese Green Beans and Beef”

  1. Do you have an idea of how long this would need to cook in an Instant Pot/pressure cooker (not including the time needed for the pot to come up to pressure – I’m asking about the number of minutes I should input).

  2. Can you please confirm it is tablespoon cinnamon and not teaspoon? I doubled the green beans and still felt that the cinnamon overpowered the dish. Have you tried using the 7 spice in lieu of cinnamon? Thank you

  3. I have been eating Lubieh for my entire life and never thought to prepare it in the slow cooker. I think my Sitto would approve! Thanks for the recipe!

  4. My grandfather emigrated from Lebanon in 1908, so my mother grew upon these recipes. They called this recipe Ruz Loubieh. Unfortunately my mom had all her recipes in her head and took them with her when she passed away in 1998. I am so thrilled have found your site!! I am making this one tonight!! Thank you so much!!

    1. Oh wow that makes me so happy Kelly!! Are you familiar with the cookbook I just wrote? It’s called Food From Our Ancestors: The Ultimate Syrian Dinner. A self-funded passion project, my goal was to simply get in the kitchen with my aunts and mom and watch them cook while testing and writing down the specific measurements. It’s only $3.99 if you’re interested:

  5. I am going to be making this dish tomorrow. I haven’t had it in 10 yrs. My nana passed and she took the recipe with her. Then I met a guy while I was disc golfing and his family is from Lebanon. We got to talking and made a date to cook. Can’t wait to smell the memories

  6. My Armenian mother in law taught me this dish but she made it even quicker using a pressure cooker! She also substituted butternut squash for the green beans in the winter time. I make it now and it’s SO good on a cold winter night.

  7. My mother made this for dinner. Thank you for your receipt and stirring memories of a dish I will cook as soon as I return from the store to get the ingredients.

      1. A.J. La Course

        Liz, I’ve made a variation of this dish with either lamb, beef chuck or, as I’m currently doing, diced up raw chicken thighs. Also, my spicing may not be authentic but includes a bay leaf, fresh lemon zest & juice as well as typical garlic,cumin and cinnamon. I think the dish is best with fresh green beans added late in the stove top simmer. I’ll admit this version is fussier but worth it if you have the time.As with most slow braises, it’s even better next day.

        1. That sounds so incredible!!! I love the bay leaf idea. We do use fresh beans a lot in the summer but this is a nice short cut so that we can get our fix on a more regular basis.

  8. Being of Middle eastern ancestry, I remember my Mother taking almost the whole day to make this dish. I started to use the slow cooker to do this many years ago. I used to make my own combo of Cinnamon, Allspice, etc but now I just but the prepared Baharat or 7 spice mixes that are readily available at most Lebanese grocery store. I also marinate, and then bake the lamb in the oven until browned before putting it in the crock pot. I use a mixture of butter and olive oil to saute the onions, garlic and fresh chopped tomatoes ( I don’t use canned anymore because of the health warnings), then put everything in the slow cooker (except the beans) for about 4-6 hours. I add the beans towards the end. Because my parents migrated from the Middle East to the Caribbean, we also add a whole Habanero Chili pepper to give it that added flavor!

    1. Oh my goodness Wadih your version sounds absolutely incredible!! We made this dish last night for 30 for my sons 2nd birthday party but I’m wishing I had made your version! Thanks for writing in!

  9. I wanted to drop you a note to say how wonderful it is to see other people such as yourself making these wonderful dishes. This is a great dish…one I have eaten my entire life. Your cooking this dish in a crock pot is a new twist for me….I have never seen it made that way, however it seems very logical to do so. I will have to try it….

    This is one of the products we hope to be in production with soon.


  10. Awesome recipe! My mom and I have been trying to remember how she used to make this staple when I was a child, this was very close to how she made it. I did double the green beans (about 2 lbs fresh beans to 1 lb meat), and a tad more seasoning since there were more beans. I also added 1 tsp allspice, and juice of 1 whole lemon. I added the lemon in the last 2 hours of cooking. This taste about how I remember as a child, my mom thinks so too!

    SO good!
    Thanks so much!

  11. 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. :)

  12. 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

      1. Hi
        Just got a slow cooker so loving reading your recipes! I was wondering if I could use half and half Cinnamon & Cumin?
        You are doing a great job. we all want to eat really great clean tasty healthy food.. thanks for all the effort.
        Audrey in Ireland!!
        ps. LOVE Lebanese food!

  13. 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 :)

    1. 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!!

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

  14. 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!

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