A year or so ago my friend Liz told me about a favorite comfort dish from her childhood: Lebanese Beef and Beans. It’s a slowly cooked stew of beef, tomatoes, onions and green beans, brightened with garlic and warmed by spices — most notably cinnamon. It sounded unusual at first, but the idea stuck with me.
Since then it has become our go-to comfort meal on cold, rainy nights. It’s the kind of food you look forward to coming home to: a pot simmering on the stove, filling the house with an inviting aroma. The combination of cinnamon and beef is unexpectedly perfect — the spice’s floral sweetness complements the rich umami of the meat. Tomatoes add a sharp, sweet acidity that balances the dish, while onions contribute a mellow sweetness that deepens as they cook. Together, these elements create a deeply comforting stew.
Picture coming in from a cold afternoon to a kitchen scented with warm spices. The stew seems to welcome you: “Get cozy and grab a bowl.” It’s simple, satisfying, and the sort of meal that feels like a warm hug.
Cook’s Notes
- Browning the beef first is worth the effort. Many people skip this step when using a slow cooker, but searing the meat builds flavor that just can’t be achieved by slow cooking alone. It doesn’t lock in juices the way folk wisdom claims, but it does create the rich, caramelized notes that make the stew so satisfying.
- This recipe works well on the stovetop or in a slow cooker. On the stovetop you’ll need to stir occasionally to prevent sticking, but the pot method gives you more control and finishes a little faster. If you’re short on time, the slow cooker produces equally delicious results — just brown the beef first.
- Serve this stew several ways: over rice for a classic combination, tossed with noodles for something heartier, or simply ladled into bowls as a standalone stew. Any way you choose, it’s comforting and filling.
- Leftovers are especially good. Flavors continue to deepen after resting in the fridge, so making a double batch is a smart idea. It reheats beautifully and is an easy option for entertaining or busy weeknights.
Lebanese Beef and Beans
Rebecca Lindamood
Pin Recipe
Ingredients
- 4 tablespoons olive oil
- 1 pound top or bottom round beef cut into 1-inch cubes
- 6 cloves garlic peeled and sliced
- 2 large onions peeled, halved and sliced into half moons
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 teaspoons salt
- 2 cans petite diced tomatoes about 60 ounces total
- 2 pounds frozen whole green beans or mixed green and yellow beans
- pepper to taste
Instructions
To Cook on the Stovetop:
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Heat the olive oil in a large stockpot over medium-high heat. Add the cubed beef and brown it on all sides, stirring occasionally. Add the garlic, onions, cinnamon, cumin, salt and the diced tomatoes and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Stir in the green beans, cover again, and continue cooking until the beef and beans are tender. Serve over rice, with noodles, or on its own.
To Cook in the Slow-Cooker:
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Heat the olive oil in a large skillet over medium-high heat and brown the cubed beef, stirring until it is browned on all sides. Transfer the beef and any juices to a slow cooker. Add the garlic, onions, cinnamon, cumin, salt and the diced tomatoes. Cover and cook until the beef is tender, about 4 hours on high or 6–8 hours on low. Add the green beans partway through cooking if you prefer them firmer, or for the last hour or so if you like them very tender. Serve over rice, with noodles, or as a stew.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if you need precise values.
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