Loubyeh wu Ruz
Lubyeh wu Ruz
Lebanese green bean and beef stew with rice
Servings: 4 servings
Ingredients
- 2 tbsp ghee or butter
- 1 onion diced finely
- 1 lb lean ground beef
- 1 cinnamon stick or 1 tbsp ground cinnamon
- 2 cloves garlic minced
- 1 can tomato sauce plain
- 5 cups fresh green beans you can also use frozen
- 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
