Lebanese Green Bean and Beef Stew with Rice
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 30 min
- Cost
- $18.00
- Nutrition
- 610 cal · 42g protein
- comfort-food
- freezer-friendly
🍳 1 pan · Picky-eater safe bet: plain rice
Lebanese Green Bean and Beef Stew with Rice is a Mediterranean weeknight dinner that serves 4 and is on the table in about 45 minutes, for around $18 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb beef sirloin
- 1 lb green beans
- 1 count yellow onion
- 4 cloves garlic
- 1 can no-salt-added crushed tomatoes (28 oz)
- 1 tsp ground allspice
- ¼ tsp ground cinnamon
- 1½ cups long-grain white rice
- 1 bunch fresh cilantro
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Cut the sirloin into small 3/4-inch cubes so it cooks fast. Season with salt, pepper, and the allspice and brown in the oil in a pot over high heat, 4 minutes.
- Lower to medium, add the diced onion for 4 minutes, then the garlic and cinnamon for 1 minute.
- Add the green beans cut in 2-inch pieces, the tomatoes, and 1 cup water. Cover and simmer 20 minutes until the beans are very tender and the beef is fork-tender (well past 145°F).
- Meanwhile cook the rice according to the package.
- Stir chopped cilantro into the stew and serve it over the rice.
- Picky eater tip: serve the plain rice and plain browned beef, and keep the green beans and stew sauce on the side.
- Make ahead: cut the beef, beans and onion up to 1 day ahead. Leftover stew keeps 3 days in the fridge or freezes for up to 3 months.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 58 g
- Fiber
- 5 g
- Sugar
- 8 g
- Fat
- 18 g
- Saturated fat
- 5 g
- Sodium
- 640 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop