This Middle Eastern dish from my girlfriend, Liz’ newest Cookbook, The Ultimate Syrian Sunday Dinner, makes for such a perfect freezer-friendly comforting dish. On cold Fall and Winter nights, I want something simple, flavorful, and hearty and this dish is just that! One-pan and limited ingredients… it just doesn’t get any better than this!
When my good friend Liz, from the food blog The Lemon Bowl, published a Food From Our Ancestors eCookbook series featuring home-style Italian family recipes, I knew I was going to be in LOVE. Her series of 4 e-books has recipes like Shrimp Scampi and Eggplant Parmesan, authentic Mexican Posole Rojo and Enchiladas Verdes, homemade Jewish Challah Bread and Beef Brisket and SO many awesome recipes from her newest book, the Ultimate Syrian Sunday Dinner Cookbook!
This dish is featured in the Syrian Cookbook edition and will definitely not disappoint. Tender beef stewed over low heat with sweet tomatoes, cinnamon, and green beans all served over cauliflower rice with parsley and an optional dollop of yogurt… count us IN! We loved this dinner!
Make this on a Sunday for meal prep and enjoy the leftovers all week long! This dish is also very freezer friendly. Feel free to make a big batch and freeze the leftovers for an easily re-heatable dinner for those busy days when just don’t have time to cook!
Lubee Lebanese Green Beans And Beef
- 2 tablespoons clarified butter
- 1 pound chuck roast, cut into bite-sized pieces
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- 1 medium onion, diced
- 32 ounces tomato sauce
- 1 tablespoon cinnamon
- 1 pound green beans, trimmed and cut in 2-inch pieces, fresh or frozen
- minced parsley to garnish
- rice pilaf and plain yogurt to serve
1.Heat clarified butter over medium-high heat in a large stockpot.
2.Sprinkle beef cubes evenly with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Add beef and onions to the pan and cook until meat begins to brown and onions start to become translucent, about 8-10 minutes, stirring frequently.
3.Sprinkle in remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and cinnamon. Add tomatoes to the pot and bring mixture to a boil. Reduce heat to low and simmer for two hours or longer. (You’ll know the dish is ready when the beef is tender.)
4.Once the meat is tender, add green beans to the pot. Bring to a boil then reduce heat to low. Simmer until beans are tender, about 45 minutes.
5.Serve over rice pilaf and a dollop of plain yogurt. Garnish with fresh parsley.
*Try this in the slow cooker! In a medium skillet, sear the beef over medium-high heat until brown on all sides. Place beef in the crockpot with the rest of the ingredients. Cook on low for 8 hours. Taste and adjust seasoning as desired.
You’re going to absolutely love this collection. You can now learn more and buy all four editions of the Food From Our Ancestors eCookbook series for just $12.99 HERE!