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Lebanese Beef Stew with Vermicelli Rice

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Lebanese Beef Stew with Vermicelli Rice is a hearty Middle Eastern-inspired meal featuring tender beef simmered with tomatoes, green beans, bell pepper, and warm spices. It is served over fragrant basmati rice toasted with vermicelli for a comforting family dinner.

Ingredients

  • 2 pounds beef chuck, cut into chunks
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, 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
  • 1½ cups basmati rice
  • ½ cup vermicelli noodles
  • 2 tablespoons butter
  • 2¼ cups chicken broth or water
  • Salt, to taste

Instructions

  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef with salt and black pepper, then brown it in batches on all sides. Transfer the beef to a plate.
  2. Add the diced onion to the same pot and cook for 3–4 minutes until softened. Add the garlic and cook for about 30 seconds.
  3. Stir in the tomato paste, paprika, cinnamon, and allspice. Cook for 1–2 minutes until fragrant.
  4. Add the crushed tomatoes and beef broth. Return the browned beef to the pot and stir to combine.
  5. Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for about 1½ hours, or until the beef is tender.
  6. Add the green beans and red bell pepper. Continue simmering uncovered for 20–25 minutes, until the vegetables are tender and the sauce has thickened.
  7. Meanwhile, rinse the basmati rice until the water runs mostly clear. Melt the butter in a separate saucepan over medium heat.
  8. Add the vermicelli noodles and toast for 2–3 minutes, stirring frequently, until golden brown.
  9. Add the rinsed rice and stir for 1–2 minutes. Pour in the chicken broth or water and season with salt.
  10. Bring the rice to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes. Remove from the heat and let it rest, covered, for 5–10 minutes before fluffing with a fork.
  11. Taste the beef stew and adjust the salt, black pepper, and optional red pepper flakes. Garnish with fresh parsley and serve over the vermicelli rice.

Notes

  • Beef chuck works well because it becomes tender and flavorful during slow cooking.
  • For a thicker stew, simmer uncovered for a few extra minutes at the end.
  • Toast the vermicelli carefully because it can brown quickly.
  • Chicken broth or water can be used for the rice; chicken broth adds more flavor.
  • Leftover stew can be refrigerated in an airtight container for up to 3–4 days.
  • Serve the stew over warm vermicelli rice and garnish with fresh parsley.

Find it online: https://ayoubrecipe.com/lebanese-beef-stew-with-vermicelli-rice/