Lebanese Beef Stew with Vermicelli Rice

Lebanese Beef Stew with Vermicelli Rice is a comforting, hearty meal made with tender beef chuck, tomatoes, green beans, and warm Middle Eastern spices. The beef simmers slowly in a rich tomato-based sauce until tender, while buttery vermicelli rice makes the perfect base for soaking up all that flavorful stew.

The combination of paprika, cinnamon, and allspice gives the stew a warm, aromatic flavor without making it overly spicy. It’s a satisfying family dinner that feels both rustic and special.

Quick Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 6
• Cuisine: Lebanese / Middle Eastern
• Category: Dinner, Beef, Stew

Ingredients

For the Beef Stew

• 2 pounds beef chuck, cut into chunks
• 2 tablespoons olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can crushed tomatoes
• 3 cups beef broth
• 2 cups green beans, trimmed
• 1 red bell pepper, chopped
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• ½ teaspoon allspice
• Salt and black pepper, to taste
• Red pepper flakes, optional
• Fresh parsley, for garnish

For the Vermicelli Rice

• 1½ cups basmati rice
• ½ cup vermicelli noodles
• 2 tablespoons butter
• 2¼ cups chicken broth or water
• Salt, to taste

Step-by-Step Instructions

1. Brown the Beef

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Season the beef chunks with salt and black pepper.

Add the beef in batches, making sure not to overcrowd the pot. Brown the pieces on several sides, then transfer them to a plate.

Browning the beef first creates flavorful caramelized bits that will add depth to the stew.

2. Sauté the Aromatics

Reduce the heat to medium.

Add the diced onion to the same pot and cook for about 4–5 minutes, stirring occasionally, until softened.

Add the minced garlic and cook for another 30 seconds, until fragrant.

3. Add the Tomato Paste and Spices

Stir in the tomato paste, paprika, cinnamon, and allspice.

Cook for about 1 minute, stirring constantly. This helps the tomato paste and spices develop a deeper flavor.

Add red pepper flakes at this stage if you want a little heat.

4. Build the Stew

Return the browned beef and any accumulated juices to the pot.

Add the crushed tomatoes and beef broth. Stir well, scraping the bottom of the pot to release any browned bits.

Bring the mixture to a gentle boil.

5. Simmer the Beef

Reduce the heat to low and cover the pot.

Let the stew simmer gently for about 60–75 minutes, or until the beef is becoming tender.

Stir occasionally and make sure the liquid remains at a gentle simmer rather than a rapid boil.

6. Add the Vegetables

Add the trimmed green beans and chopped red bell pepper.

Continue cooking uncovered or partially covered for another 15–20 minutes, until the vegetables are tender and the beef is completely tender.

Taste the sauce and adjust the salt and black pepper as needed.

7. Prepare the Vermicelli Rice

While the stew is cooking, rinse the basmati rice under cool water until the water runs mostly clear. Drain well.

Melt the butter in a medium saucepan over medium heat.

Add the vermicelli noodles and cook, stirring frequently, until they become golden brown. Watch them closely because vermicelli can burn quickly.

Add the rinsed rice and stir for about 1 minute to coat the grains with the butter.

8. Cook the Rice

Pour in the chicken broth or water and season with salt.

Bring to a boil, then reduce the heat to low and cover the saucepan.

Cook for about 15–18 minutes, or until the liquid has been absorbed and the rice is tender.

Remove from the heat and let the rice rest, covered, for about 5–10 minutes.

Fluff gently with a fork.

9. Serve

Spoon the vermicelli rice onto serving plates or a large platter.

Top with generous portions of the Lebanese beef stew and its tomato sauce.

Garnish with freshly chopped parsley and serve warm.

Recipe Tips for Success

• Brown the beef in batches: Overcrowding the pot causes the beef to steam instead of brown.
• Use beef chuck: Its marbling and connective tissue make it particularly well suited to slow simmering.
• Don’t skip the tomato paste: Cooking it briefly with the spices gives the stew a deeper tomato flavor.
• Keep the stew at a gentle simmer: A low, steady simmer helps the beef become tender without drying out.
• Add vegetables later: Green beans and bell peppers don’t need as much cooking time as the beef.
• Watch the vermicelli: It can go from golden brown to burnt quickly, so stir it frequently.
• Let the rice rest: A short covered resting period helps the rice finish steaming and makes it easier to fluff.

Ingredient Substitutions

• Beef chuck: Beef stew meat can be used instead.
• Basmati rice: Long-grain white rice can be substituted.
• Green beans: Zucchini or carrots can be used for a different vegetable combination.
• Red bell pepper: Green or yellow bell pepper also works.
• Chicken broth: Water can be used for the rice, as listed in the original ingredients.
• Butter: Olive oil can be used if preferred.
• Fresh parsley: Fresh cilantro can provide a different herbal finish.

Recipe Variations

Spicy Lebanese Beef Stew

Add extra red pepper flakes or a small amount of chili pepper to the tomato sauce for more heat.

Beef and Potato Stew

Add peeled potato chunks during the final 30–40 minutes of cooking for an even heartier meal.

Lebanese Beef Stew with Carrots

Replace or supplement the green beans with sliced carrots for natural sweetness.

Slow Cooker Beef Stew

Brown the beef and aromatics first, then transfer everything except the fresh parsley to a slow cooker. Cook until the beef is tender, adding the vegetables according to their cooking time.

Extra Tomato Beef Stew

For a richer tomato flavor, add a little more crushed tomato while keeping enough broth to maintain a stew-like consistency.

Storage and Reheating

Store the beef stew and vermicelli rice separately in airtight containers in the refrigerator for up to 3–4 days.

Reheat the stew gently on the stovetop or in the microwave until hot.

For the rice, add a small splash of water or broth before reheating to help restore moisture.

The stew can also be frozen for longer storage. Thaw it overnight in the refrigerator before reheating.

Serving Suggestions

This beef stew is traditionally hearty enough to serve as a complete meal with its vermicelli rice.

For a larger spread, serve it with:

• Lebanese-style salad
• Cucumber and tomato salad
• Hummus
• Tabbouleh
• Roasted vegetables
• Warm pita bread
• Plain yogurt

A spoonful of yogurt alongside the warm stew can also provide a cool contrast to the spiced tomato sauce.

Nutrition Information

Estimated per serving:

• Calories: 650
• Protein: 43g
• Carbohydrates: 65g
• Fat: 25g
• Saturated Fat: 9g
• Fiber: 6g
• Sugar: 9g
• Sodium: 900mg

Nutrition information is an estimate and will vary depending on the beef, broth, rice, and portion size used.

Frequently Asked Questions

What cut of beef is best for Lebanese beef stew?

Beef chuck is an excellent choice because it becomes tender and flavorful when slowly simmered. Beef stew meat can also be used.

Can I make this stew ahead of time?

Yes. In fact, the flavor can become even better after resting. Prepare the stew ahead, refrigerate it, and gently reheat it before serving.

Why do you brown the beef first?

Browning creates a flavorful crust and leaves caramelized bits in the bottom of the pot. These bits become part of the tomato-based sauce and add depth to the finished stew.

Can I use another type of rice?

Yes. Basmati is especially fragrant, but long-grain white rice can also be used. Keep in mind that different rice varieties may require different amounts of liquid and cooking time.

What makes vermicelli rice different?

Vermicelli rice combines rice with short pieces of vermicelli noodles that are first toasted in butter. The noodles add a lightly nutty, toasted flavor and a different texture to the rice.

Can I make the stew without green beans?

Yes. You can substitute another vegetable such as carrots, zucchini, or potatoes depending on what you have available.

How do I make the beef extra tender?

Use beef chuck, cut the pieces into similar sizes, and cook the stew slowly at a gentle simmer. Avoid boiling it aggressively, as this can make the meat tougher.

Can I freeze Lebanese beef stew?

Yes. The stew freezes well in an airtight freezer-safe container. For the best texture, prepare fresh vermicelli rice when you’re ready to serve it.

Final Thoughts

Lebanese Beef Stew with Vermicelli Rice is a warm, satisfying meal that brings together tender beef, a rich tomato sauce, colorful vegetables, and fragrant buttery rice.

The combination of cinnamon, allspice, and paprika gives the stew its distinctive Middle Eastern character, while the vermicelli rice provides the perfect base for the flavorful sauce. It’s a comforting recipe that’s well suited to family dinners, meal prep, or a relaxed weekend meal.

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