Stewed Meat with String Beans and Tomatoes Lubee Bi Laham
Delight your taste buds with *Lubee Bi Laham*, a traditional Middle Eastern dish of stewed meat with string beans and tomatoes. This hearty, slow-cooked recipe features tender cubes of lamb or beef simmered with aromatic spices like cinnamon and allspice, creating a rich, flavorful base. Fresh tomatoes, tomato paste, and string beans add a burst of vibrant color and wholesome goodness, while the addition of beef stock ensures a luscious, savory sauce. Perfect for cozy family dinners, this dish is best served over fluffy rice or with warm, crusty bread to soak up every drop of the spiced tomato broth. With its fragrant aroma and melt-in-your-mouth texture, *Lubee Bi Laham* is a comforting, one-pot meal that brings the authentic flavors of the Middle East to your table.
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Recipe Information
Ingredients
- 500 grams lamb or beef (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 cinnamon stick
- 1 teaspoon ground allspice
- 4 large tomatoes, diced
- 2 tablespoons tomato paste
- 300 grams string beans (trimmed and cut into 2-inch pieces)
- 2 cups water or beef stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the cubed lamb or beef and brown the pieces evenly on all sides, about 5-7 minutes. Remove the meat and set aside.
In the same pot, add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic, cinnamon stick, and ground allspice. Cook until fragrant, about 1 minute.
Return the browned meat to the pot and mix well with the onion and spices.
Add the diced tomatoes and tomato paste, stirring to combine everything evenly.
Pour in the water or beef stock and bring to a gentle boil. Reduce heat to low, cover the pot, and let simmer for 60 minutes, stirring occasionally.
After an hour, add the string beans to the pot. Season with salt and black pepper. Cover and let simmer for an additional 20-30 minutes, or until the meat and string beans are tender.
Taste and adjust seasoning if needed. Remove the cinnamon stick before serving.
Garnish with chopped fresh parsley, if desired, and serve hot with rice or fresh bread.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 39.4 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4416 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
