Loubyeh (Green Bean Stew) with meat

This hearty stew is a great way to enjoy the vibrant flavor of green beans, and the beauty is you can use either fresh or frozen! The freezing process preserves most of the flavor, so the difference is minimal in this dish.

Ingredients:

600 g green beans (fresh or frozen)

200 g beef fillet, diced into bite-sized pieces

Handful of fresh cilantro, chopped

2 onions, chopped

3 garlic cloves, chopped

4 tomatoes, chopped

1 tablespoon tomato concentrate

1 cup boiling water

¼ teaspoon seven spice

Salt to taste (approximately ½ tablespoon)

Instructions:

Prep the Green Beans: If using fresh beans, trim the ends and chop them in half if they’re long. Frozen beans can be used without thawing.

Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven. Sauté the onions over medium heat until golden brown. Reduce heat and add the garlic for another minute.

Sear the Beef: Stir in the chopped cilantro and diced beef. Increase heat to high and cook for about 5 minutes, stirring occasionally, until the beef is browned on all sides.

Add the Green Beans: Add the green beans to the pot and stir to coat with the oil and spices. Cook for an additional 5 minutes, or until the beans turn a bright green.

Build the Stew: Add the chopped tomatoes, tomato concentrate, seven spice, salt, and boiling water. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until the green beans are tender-crisp.

Season and Finish: Taste the sauce and adjust seasonings as needed.

Recipe Notes:

Lamb Option: If using lamb, brown the lamb pieces in a separate pan before adding them to the pot with the tomatoes.

Serving Suggestions: Enjoy this stew hot with rice, couscous, or crusty bread.

Tips:

For a thicker stew, mash some of the cooked beans before adding the boiling water.

Feel free to adjust the amount of seven spice to your preferred level of warmth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.