String bean stew with meat also known as loubyeh is a deliciously comforting one-pot dish. It’s also incredibly simple to make, requiring mainly staple ingredients.
This dish is a combination of meat, string beans, and tomato served over the famous Middle Eastern vermicelli rice pilaf. I serve it on mash potato sometimes to change it up for my family.
This delicious stew is packed with great flavours and makes an amazing leftover.
- 500 grams of lamb meat or beef meat cut into cubes
- ½ cup olive oil
- 2 onions diced
- 5 garlic cloves finely diced
- 3 teaspoons Arabian spice -7 spice blend (see notes)
- 680ml of passata sauce
- 2 cups of water
- 500 grams string beans fresh or frozen
- salt to season
- 1 cup chopped coriander
Notes from Rouba
- Tomato passata is a thick sauce consistency used for pasta dishes available at supermarkets.
- If using fresh beans, trim off the stems. Cut in half and rinse in cold water.
- You can use frozen string beans for this recipe.
- Arabian spice is my blend known in the Middle East as Baharat or 7-spice blend. You can find it at Middle Eastern grocery stores and various supermarkets. Otherwise, you can substitute with 5-spice or allspice.
In a pot, sauté the chopped onion and garlic over medium heat until translucent. Stir in the meat and spices and continue to cook evenly until the meat is brown in colour.
Add water and passata sauce and bring to a boil. Lower the heat and simmer for 30 minutes.
Add washed beans. Season with salt and continue to simmer for approximately 15 minutes or until the sauce slightly thickens and the beans are tender. Stir in the coriander.
This stew is best served over vermicelli rice pilaf.
Servings: serves 6-8 people
Why you will love it:
- Comfort food
- Pantry stable ingredients
- Winter stew
- 2-step recipe