A year ago my friend Liz introduced me to a beloved comfort dish from her childhood: Lebanese Beef and Beans. It’s a slow-cooked stew of beef, tomatoes, onions, and green beans, scented with garlic and warm spices—most notably cinnamon.
Over the past year this recipe has become our go-to comfort food on cold evenings. It’s the kind of meal that fills the house with an inviting aroma and makes you eager to sit down with a warm bowl.
There’s something almost magical about cinnamon with beef. The sweet, floral notes of the cinnamon complement the savory, meaty richness of the beef in a way that transforms the whole dish. Bright acidity from the tomatoes and the natural sweetness of the onions deepen the flavor profile, layering sweet, tangy, and savory into a satisfying, comforting stew. It’s difficult to describe just how comforting this dish is until you taste it.
Imagine coming home to this simmering on the stove: the scent greets you at the door and seems to say, “Come in, get cozy, and warm up.” Put on your comfiest clothes, ladle a bowl, and settle in. That’s the kind of dish this is.
Cook’s Notes
- Browning the beef first is worth the extra step. Some folks skip this for convenience, but browning develops deep, complex flavors you won’t get otherwise. It’s not about sealing in juices—it’s about creating caramelized flavor.
- This stew works well on the stovetop or in a slow-cooker. On the stovetop you’ll need to stir occasionally to prevent sticking, but it requires only minimal hands-on time. If time is tight, use a slow-cooker—both methods yield excellent results as long as you brown the beef first.
- Serving options are flexible: we love it over rice, but it’s also delicious with noodles or simply enjoyed as a standalone stew. Any way you serve it, it’s comforting and filling.
- Leftovers improve with time. The flavors meld and intensify after a day or two, so consider making a double batch. Leftovers are fantastic for reheating when entertaining or for an easy weeknight meal.
Lebanese Beef and Beans
Rebecca Lindamood
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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 cook, stirring occasionally, until browned on all sides. Add the garlic, onions, cinnamon, cumin, salt, and 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 cook until the beef and beans are tender. Serve over rice, 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. Add the cubed beef and cook, stirring occasionally, until browned on all sides. Transfer the beef and oil to a slow-cooker. Add the garlic, onions, cinnamon, cumin, salt, and diced tomatoes, then cover. Add the green beans, cover, and cook until tender—about 4 hours on high or 6 to 8 hours on low. Serve over rice, noodles, or on its own.
Nutritional information is an estimate provided for convenience. Calculate nutrition with the exact ingredients you use if precise values are needed.
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