Lebanese Green Bean and Beef Stew
Consider what you long for the most when you’re returning home for the holidays. Judging by your interest in this blog, I’d say that one of those things might be home cooking. Needless to say, this is a delicious dish home-grown from Lebanon. This is one of my favorite Lebanese dishes.
Lebanese Green Bean and Beef Stew
Lebanese Cuisine
Servings: 4 servings
Ingredients
- 2 tbsp ghee or butter
- 4 tbsp extra virgin olive oil
- 1 lb stew meat/ sirloin
- 1 cinnamon stick or 1 tbsp ground cinnamon
- 2 cloves garlic minced
- 1 can tomato sauce (plain)
- 3 vermicelli nests or 1/2 cup vermicelli noodles broken into small pieces
- 2 cups long grain parboiled rice
- salt to taste
- black pepper to taste
Instructions
- Over medium heat, sauté onions and ghee into a large pot
- Add beef and garlic, and stir frequently, allowing it to cook
- Add the cinnamon stick before stirring
- Fill the pot with five cups of water and stir. Continue cooking on medium low heat for 1 hour with the lid closed
- Add green beans, tomato sauce, and salt and pepper to taste. Close the lid and let it it cook for another hour while stirring occasionally
- Green beans should be tender
- Over medium heat, cook vermicelli and extra virgin olive oil in the pan until golden brown. Stir frequently to avoid burning
- Once noodles are evenly brown, pour the rice and double the amount of water into the pot.
- Add salt to taste and stir. You want the water to be flavorful. If it's bland, the rice will be as well
- After stirring, close the lid and let it cook for 20 minutes. Check the rice and if it needs liquid, add 1/4 cup at a time
- Serve rice in a bowl and top with the stew
