Braised Beef and Green Bean Stew (Lebanese Lubee) Recipe

Name: Braised Beef and Green Bean Stew (Lebanese Lubee)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6 servings
Ingredients: 2 tablespoons clarified butter (ghee)*; 1 pound chuck roast, cut into bite-sized pieces**; salt and pepper; 1 large onion, chopped; 1 tablespoon cinnamon; 1 teaspoon cumin; 1 and 1/2 teaspoons minced garlic; 32 ounces tomato sauce; 1 pound green beans, trimmed and cut into 2-inch pieces***; chopped parsley, to garnish; plain Greek yogurt, to garnish; hot rice, to serve with

Ingredients

2 tablespoons clarified butter (ghee)*
1 pound chuck roast, cut into bite-sized pieces**
salt and pepper
1 large onion, chopped
1 tablespoon cinnamon
1 teaspoon cumin
1 and 1/2 teaspoons minced garlic
32 ounces tomato sauce
1 pound green beans, trimmed and cut into 2-inch pieces***
chopped parsley, to garnish
plain Greek yogurt, to garnish
hot rice, to serve with

	PREP TIME 10m	COOK TIME 45m	TOTAL TIME 55m
YIELD 4-6 servings

Instructions

Heat a large stock pot (with a wide bottom) over medium-high heat. When it is hot, add clarified butter (or a mix of olive oil and butter will do).
Spread the beef chunks out on a plate or cutting board. Sprinkle with a generous amount of salt and pepper (about 1 teaspoon+ salt).
When the oil/butter is hot, add the beef. Separate each piece and make sure it is touching the bottom of the pan. You don't want the pieces to touch each other, ideally.
Cook for about 2 minutes, then use tongs to flip each piece of beef. Brown the other side for 1-2 minutes, then remove the meat to a plate and set aside.
Reduce the heat to medium. Add the chopped onions and saute until softened, about 4-5 minutes.
Add the beef back to the pot. Add cinnamon, cumin, garlic, another 1/2 teaspoon of salt and a few more grinds of pepper. Cook for 1 minute.
Add 32 ounces of tomato sauce and stir, scraping up browned bits.
Turn the heat down to low or medium low. You want it to be at a slight simmer and have some movement, but not some much that you will cook off all the liquid. I usually put the lid on, tilted so that it can vent.
Simmer for 2 hours, stirring every 1/2 hour or so. Adjust the heat setting as necessary.
Add the green beans and stir. Continue simmering for half hour to 45 minutes, until the green beans are tender and the meat is falling apart. You should be able to use a wooden spoon to break a piece of meat in half.
Serve with hot rice, and garnish with plain Greek yogurt and chopped parsley.