Lebanese Beef and Beans
Ingredients
- 4 tablespoons olive oil
- 1 pound top or bottom round beef cut into 1-inch cubes
- 6 cloves garlic peeled and sliced
- 2 large onions peeled, halved, and sliced into half moons
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 teaspoons salt
- 2 cans petite diced tomatoes about 60 ounces total
- 2 pounds frozen whole green beans or mixed green and yellow beans
- pepper to taste
Instructions
To Cook on the Stovetop:
- Add the olive oil to a large stockpot over medium high heat. Stir in the cubed beef and stir occasionally until browned on all sides. Add the garlic, onions, cinnamon, cumin, salt, and tomatoes and bring to a boil. Drop the heat to low and lid the pan. Cook for 20 minutes. Stir in the green beans, recover the pan, and cook until the beef and beans are all tender. Serve over rice, noodles or alone.
To Cook in the Slow-Cooker:
- Add the olive oil to a large skillet over medium high heat. Stir in the cubed beef and stir occasionally until browned on all sides. Scrape the beef and oil into a slow-cooker. Add the garlic, onions, cinnamon, cumin, salt, and tomatoes and cover. Add the remaining ingredients, cover, and cook until the beef and beans are all tender: 4 hours on high or 6 to 8 hours on low. Serve over rice, noodles or alone.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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