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Lubyeh wu Ruz

Lebanese green bean and beef stew with rice
Prep Time15 minutes
Cook Time40 minutes
Servings: 4 servings
Author: Christina Karam Painter

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