This Lebanese beef stew (often called yakhnet lahmeh) is the kind of dinner that fills the kitchen with the scent of cinnamon, allspice, and simmering tomato long before anyone sits down. Chunks of beef braise until fork-tender in a rich, lightly spiced tomato broth with chickpeas, carrots, and green peas, then get spooned over fluffy vermicelli rice.
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What makes it distinctly Lebanese is the spice blend – seven spice (baharat) with its warm cinnamon and allspice backbone – plus a finishing squeeze of lemon that brightens the whole pot. It's a humble, everyday stew, but the layering of browned meat, bloomed spices, and slow-simmered tomato gives it a depth that tastes like it cooked all day.
It's also a genuinely practical weeknight meal: one pot, pantry-friendly ingredients, and it reheats even better the next day. Serve it with rice, warm pita, or a simple cucumber-yogurt salad and you have a complete, comforting dinner.
Why You'll Love This Recipe
About the Ingredients
2 lb (900 g) beef chuck, cut into 1 1/2-inch cubes
Chuck is ideal because its marbling breaks down into tender meat; if unavailable, use beef shank or brisket. Trim only the hard fat, not the marbled pieces.
3 tbsp olive oil
Use a regular (not extra-virgin) olive oil for browning since it handles heat better; avocado oil works as a neutral substitute.
1 large yellow onion, diced (about 1 1/2 cups)
Yellow onion gives the sweetest base; if you only have red onion, use it but expect a slightly sharper flavor.
4 garlic cloves, minced
Fresh garlic is essential here; jarred garlic is a fine shortcut but use 1 tsp per clove to compensate for its milder punch.
2 tbsp tomato paste
Buy tomato paste in a tube so you can use exactly what you need; sun-dried tomato paste is a flavorful swap.
1 1/2 tsp Lebanese seven spice (baharat)
Seven spice is a warm blend of cinnamon, allspice, cumin, and pepper; if you can't find it, mix 1/2 tsp cinnamon, 1/2 tsp allspice, and 1/2 tsp cumin.
1 tsp ground cumin
Ground cumin loses potency after about six months; smell yours before using and replace it if it smells flat.
1 can (14.5 oz / 400 g) diced tomatoes
Fire-roasted diced tomatoes add a subtle smoky note; crushed tomatoes give a thicker, more rustic broth.
4 cups (950 ml) low-sodium beef broth
Use low-sodium so you can control the salt; vegetable broth or water plus 1 tbsp beef bouillon both work.
1 can (15 oz / 425 g) chickpeas, drained and rinsed
Rinse canned chickpeas well to remove the starchy canning liquid; dried chickpeas soaked overnight also work if cooked until tender first.
2 medium carrots, cut into 1-inch rounds
Carrots add natural sweetness; parsnips or small Yukon potatoes are good swaps if you want a heartier stew.
1 cup (140 g) frozen green peas
Frozen peas are picked and frozen at peak sweetness; add them at the very end so they stay bright and don't turn mushy.
Tips & Tricks
Don't crowd the beef when browning
Work in two batches so the pieces sear golden brown instead of steaming gray – a crowded pot traps moisture and never develops that deep flavor.
Bloom the spices in the tomato paste
Cooking the seven spice and cumin with the tomato paste for 60 seconds releases their oils and removes any raw, dusty taste.
Simmer gently, never boil
Keep the stew at a low, lazy bubble around 195°F (90°C); a hard boil toughens beef fibers and can make the meat stringy.
Salt at the end, not the beginning
The broth reduces significantly during simmering, so salting early often leads to an overly salty pot.
Pro Tips
Step-by-Step Instructions
1. Pat and season the beef
Pat the beef cubes very dry with paper towels, then season generously with salt and pepper. Dry meat is the secret to a good sear – moisture on the surface steams instead of browning.
2. Brown in batches
Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, about 350°F (175°C). Add half the beef and sear undisturbed for 4 minutes per side until deeply golden brown, then transfer to a plate. Repeat with the remaining beef and 1 tbsp oil.
3. Soften the aromatics
Lower the heat to medium and add the onion with a pinch of salt. Cook, stirring, for 5 minutes until soft and translucent, then add the garlic and cook 30 seconds until fragrant.
4. Bloom the spices
Stir in the tomato paste, seven spice, and cumin. Cook for 60 seconds, stirring constantly, until the paste darkens slightly and smells toasty – this step builds the backbone of the stew.
5. Simmer the stew
Return the beef and any juices to the pot, then add the diced tomatoes and beef broth. Bring to a gentle simmer, cover, and cook on low for 60 minutes, keeping it at a lazy bubble around 195°F (90°C).
6. Add carrots and chickpeas
Stir in the carrots and chickpeas, cover, and simmer another 25 to 30 minutes until the beef is fork-tender and the carrots pierce easily with a knife. The beef should pull apart with light pressure.
7. Finish with peas and lemon
Stir in the frozen peas and cook uncovered for 4 minutes until bright green and heated through. Taste, season with salt and pepper, and squeeze in fresh lemon juice to brighten the broth.
8. Rest and serve
Let the stew rest off the heat for 5 minutes so the broth settles, then ladle over vermicelli rice or with warm pita. Garnish with chopped parsley if you like.
Delicious Variations
- Add 1 cup of cubed butternut squash with the carrots for a sweeter, autumn-style stew.
- Swap the chickpeas for white beans and stir in a handful of spinach at the end for a greener version.
- Make it spicy by adding 1/2 tsp Aleppo pepper or a chopped jalapeño with the onions.
How to Store Lebanese Beef Stew
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the flavors deepen overnight.
Freezer
Freeze in portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the stew has thickened too much.
Frequently Asked Questions
Q: What is Lebanese beef stew made of?
Lebanese beef stew is made with cubed beef chuck braised in a tomato broth seasoned with seven spice, cumin, and garlic, along with chickpeas, carrots, and peas. It's typically served over rice or with pita bread.
Q: What is seven spice and can I substitute it?
Seven spice (baharat) is a Lebanese blend of cinnamon, allspice, cumin, coriander, black pepper, cloves, and nutmeg. If you don't have it, combine equal parts cinnamon, allspice, and cumin for a close substitute.
Q: How long does it take to cook beef stew until tender?
Beef chuck typically needs 90 minutes to 2 hours of gentle simmering to become fork-tender. If your beef is still tough at 90 minutes, keep simmering in 15-minute increments – toughness means it simply needs more time.
Q: Can I make Lebanese beef stew in a slow cooker?
Yes – brown the beef and bloom the spices on the stovetop first, then transfer everything except the peas to a slow cooker and cook on low for 6 to 7 hours. Stir in the peas and lemon in the last 15 minutes.
Q: What do you serve with Lebanese beef stew?
Serve it over vermicelli rice, fluffy plain rice, or with warm pita bread for dipping. A simple cucumber-yogurt salad or fresh fattoush on the side balances the rich, spiced broth.
If you make this Lebanese beef stew, I'd love to hear how it turned out – leave a comment below and tell me what you served it with, or tag me in your photos so I can see your pot!
Lebanese Beef Stew
Lebanese beef stew is tender beef simmered in a spiced tomato broth with chickpeas and sweet peas – a cozy one-pot dinner the whole family loves.
🧂 Ingredients
- 2 lb (900 g) beef chuck, cut into 1 1/2-inch cubes
- 3 tbsp olive oil
- 1 large yellow onion, diced (about 1 1/2 cups)
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 1/2 tsp Lebanese seven spice (baharat)
- 1 tsp ground cumin
- 1 can (14.5 oz / 400 g) diced tomatoes
- 4 cups (950 ml) low-sodium beef broth
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 2 medium carrots, cut into 1-inch rounds
- 1 cup (140 g) frozen green peas
📋 Instructions
- 1Pat and season the beef — Pat the beef cubes very dry with paper towels, then season generously with salt and pepper. Dry meat is the secret to a good sear – moisture on the surface steams instead of browning.
- 2Brown in batches — Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, about 350°F (175°C). Add half the beef and sear undisturbed for 4 minutes per side until deeply golden brown, then transfer to a plate. Repeat with the remaining beef and 1 tbsp oil.
- 3Soften the aromatics — Lower the heat to medium and add the onion with a pinch of salt. Cook, stirring, for 5 minutes until soft and translucent, then add the garlic and cook 30 seconds until fragrant.
- 4Bloom the spices — Stir in the tomato paste, seven spice, and cumin. Cook for 60 seconds, stirring constantly, until the paste darkens slightly and smells toasty – this step builds the backbone of the stew.
- 5Simmer the stew — Return the beef and any juices to the pot, then add the diced tomatoes and beef broth. Bring to a gentle simmer, cover, and cook on low for 60 minutes, keeping it at a lazy bubble around 195°F (90°C).
- 6Add carrots and chickpeas — Stir in the carrots and chickpeas, cover, and simmer another 25 to 30 minutes until the beef is fork-tender and the carrots pierce easily with a knife. The beef should pull apart with light pressure.
- 7Finish with peas and lemon — Stir in the frozen peas and cook uncovered for 4 minutes until bright green and heated through. Taste, season with salt and pepper, and squeeze in fresh lemon juice to brighten the broth.
- 8Rest and serve — Let the stew rest off the heat for 5 minutes so the broth settles, then ladle over vermicelli rice or with warm pita. Garnish with chopped parsley if you like.
