Description
This traditional Lebanese Lubee recipe is a hearty braised beef and green bean stew featuring tender chunks of chuck roast slow-cooked in a fragrant tomato sauce with warming spices like cinnamon and cumin. Finished with a touch of clarified butter and garnished with fresh parsley and creamy Greek yogurt, this dish is served best alongside hot rice for a comforting and satisfying meal.
Ingredients
Scale
Meat and Butter
- 2 tablespoons clarified butter (ghee)
- 1 pound chuck roast, cut into bite-sized pieces
Vegetables and Aromatics
- 1 large onion, chopped
- 1 pound green beans, trimmed and cut into 2-inch pieces
- 1 & 1/2 teaspoons minced garlic
Spices and Sauce
- 1 tablespoon cinnamon
- 1 teaspoon cumin
- 32 ounces tomato sauce
- Salt and pepper, to taste
Garnishes and Serving
- Chopped parsley (to garnish)
- Plain Greek yogurt (to garnish)
- Hot rice (to serve with)
Instructions
- Prepare the Beef: Season the bite-sized chuck roast pieces generously with salt and pepper. Heat the clarified butter (ghee) in a large heavy-bottomed pot over medium heat. Add the beef in batches if necessary and brown on all sides to develop rich flavor, then remove and set aside.
- Sauté Aromatics and Spices: In the same pot, add the chopped onion and cook until translucent and slightly golden, about 5-7 minutes. Stir in the minced garlic, cinnamon, and cumin, cooking for an additional minute to release the spices’ aroma.
- Add Tomato Sauce and Braise: Return the browned beef to the pot and pour in the tomato sauce. Stir well to combine, then bring to a gentle simmer. Cover the pot and let it braise gently over low heat for 2 to 2.5 hours, or until the beef is fork-tender.
- Cook the Green Beans: About 30 minutes before the end of the braising time, stir in the trimmed and cut green beans. Continue cooking covered until the beans are tender but still retain some bite, and the flavors meld beautifully.
- Final Seasoning and Garnish: Taste the stew and adjust salt and pepper if necessary. Serve hot, garnished with chopped parsley and a dollop of plain Greek yogurt. Accompany the stew with hot rice for an authentic Lebanese comfort meal.
Notes
- Clarified butter (ghee) adds a nutty richness to the stew and helps in browning the beef nicely.
- Cutting beef into uniform bite-sized pieces ensures even cooking during braising.
- Braising low and slow is key to tenderizing the chuck roast while developing deep flavors.
- Greek yogurt adds a creamy, tangy contrast which brightens the rich stew.
- This dish pairs excellently with plain steamed rice or bulgur wheat.
