Directions

1. Heat a generous amount of olive oil in a large pot over medium heat. Add the diced onions and sauté until golden and lightly caramelized.
2. Reduce the heat to low and add the minced garlic. Sauté for 1–2 minutes, until fragrant.
3. Stir in the chopped fresh cilantro and cook for another 1 minute.
4. Add the beef chunks along with the seasonings. Cook until the beef is no longer pink, adding more olive oil if needed.
5. Stir in the tomato paste, tomato sauce, diced tomatoes, and broth or water. Mix well and adjust salt if needed.
6. Bring the stew to a boil, then add the green beans. Cover and reduce to a simmer for 20–30 minutes, or until the green beans are tender and the beef is cooked through.
7. Finish with a squeeze of fresh lemon juice.
8. Serve warm with Lebanese vermicelli rice and garnish with fresh cilantro and a light dusting of cayenne pepper, if desired.

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1. Heat olive oil in a pot and add the vermicelli noodles. Sauté until deep golden brown.
2. Add the washed rice, butter, salt, and black pepper. Stir and toast for a few minutes.
3. Add the required amount of water for the rice you’re using. Bring to a boil, then cover and simmer until all the liquid is absorbed.
4. Fluff with a fork and serve. Enjoy!