Mom's Lebanese Beef and Green Beans

This is my official plea to normalize cinnamon in savory meals.

I’ve been a bit hesitant to share the Lebanese recipes I grew up with from my mom’s side of the family on my social media platforms. Maybe because I personally feel so distanced from my that part of my background…it was my mom’s grandparents who immigrated from Lebanon, so even she was two generations removed. But her parents—who met at a Lebanese convention in Peoria, Illinois—maintained the connection through their torn and tattered recipes and cookbooks (a trite observation in the world of food writing, but true nonetheless.)

Growing up, our weekly rotation of meals were mostly Lebanese staples with maybe a chicken spaghetti or king ranch casserole thrown in there to throw a bone to my dad’s Texan upbringing. So I think it’s only proper and dignified to keep these dishes moving along—not only to the next generation (as a childless homosexual the best I’ve got is the lizard on our front porch), but to all of you (if only to hammer into your brain the Lebanese concept of adding cinnamon to savory dishes, which is a game changer.)

This meal requires so little prep (chop an onion, slice some beef and that’s that) so it’s perfect for a weeknight, especially if you swap the stew meat for a leaner sirloin which cooks faster. For best results, though, a long Sunday braising session may be in order. Get the full recipe below!

Lebanese Beef and Green Beans

• 1 Tbsp. olive oil

• 1 1/2 lb. sliced beef stew meat (or use ribeye or sirloin for a faster cook)

• 1 tsp. ground coriander

• 1 tsp. paprika

• 1/2 tsp. cayenne pepper (optional)

• Salt and pepper, to taste

• 1 onion, chopped

• 1 1/2 cups beef broth

• 24 oz. tomato puree or passata

• 2 cinnamon sticks

• 1 bay leaf

• 1 lb. green beans, trimmed

• Vermicelli rice, for serving (recipe below)

• Za’atar pita, for serving (recipe below)

Heat oil in a large straight-sided skillet over medium-high heat. Add beef, spices, salt and pepper. Cook, stirring occasionally, until slightly browned, about 7-8 minutes. Add onion and cook for another 5 minutes, until slightly softened. Pour in beef broth and tomato puree then add cinnamon sticks and bay left. Bring to a simmer then reduce heat to low and cover. If you’re using stew meat, let simmer for at least an hour and a half, adding more beef broth or water as necessary if it’s looking too dry. For ribeye or sirloin, simmer for 25-30 minutes. Add beans and simmer, covered, for another 20-30 minutes, or longer if you like them softer. Serve with vermicelli rice and pita.

Vermicelli Rice

• 4 Tbsp. Butter

• 6 oz. vermicelli, fideo or thin spaghetti, broken into small pieces

• 1 cup white rice, minced

• 2 cups water or chicken broth

In a saucepan over medium-high heat, melt butter and add vermicelli and toast in the butter, stirring constantly, until browned. Add rice and toast for another minute, then pour in water or chicken broth and a pinch of salt. Bring to a simmer and reduce heat to low and cover. Cook for 20 minutes then turn off the heat for 5 minutes; fluff rice with a fork.

Za’atar Pita

• 2 pita, cut into 4 wedges

• 2 Tbsp. olive oil

• 1 tsp. garlic powder

• 1 tsp. za’atar

Preheat broiler to low. Add pita to a baking sheet and brush with olive oil, dust with garlic powder and za’atar. Place under the broiler for 3-5 minutes, until lightly toasted.