A Taste of Home: Lebanese Green Bean Stew with Beef (Loubieh bi Lahmeh / Gananch Fasulia)

Some of my earliest culinary memories come from watching a friend’s Lebanese grandmother ladle this tomato-rich green bean stew over fluffy white rice, the aroma of cinnamon and clove lingering in the air. It was simple food, but not plain -- rich in warmth, seasoned with love, and never without a heavy pinch of that magic spice mix she kept in a coffee tin above the stove.

This dish -- known as Loubieh bi Lahmeh in Arabic -- is a weeknight staple across Lebanon. But for many of us in the Armenian diaspora, we know it as Gananch Fasulia, a tomato-braised green bean stew often served at family gatherings, after church, or midweek when comfort is needed.

No matter the name, the heart of this dish remains the same: green beans and stewed beef slowly simmered in tomatoes and olive oil, layered with warm spices and love.

And today, we’re bringing it to life with our Lebanese 7 Spice (Baharat) -- a beautifully balanced blend of black pepper, sweet paprika, cumin, coriander, allspice, clove, nutmeg, and just a hint of rose petal.

What is Lebanese 7 Spice?

Lebanese cuisine doesn’t rely on heat, but rather on warmth and fragrance. Our 7 Spice blend is inspired by traditional family recipes and spice souks, where fresh-ground allspice and clove mingle with sweet paprika and nutmeg. You’ll find this blend in kibbeh, meat stews, rice dishes, and even lentil soups.

If you're used to Italian or Mexican seasoning blends, this will feel like a revelation -- subtle, aromatic, and deeply grounding.

Lebanese Green Bean Stew with Beef (Loubieh bi Lahmeh / Gananch Fasulia)

Serves: 4–6
Total Time: 1.5 hours (or 40 minutes in a pressure cooker)

Ingredients

• 1.5 lbs beef stew meat, cut into 1-inch cubes

• 2 tbsp olive oil

• 1 large yellow onion, finely chopped

• 4 garlic cloves, minced

• 1 lb green beans, trimmed and halved

• 2 tsp Lebanese 7 Spice (Central Valley Spice Co.)

• Kosher salt, to taste

• 2 tbsp tomato paste

• 1 (14.5 oz) can crushed tomatoes or tomato sauce

• 2 cups beef broth or water

• 1–2 tbsp lemon juice, for brightness

• Chopped parsley, for garnish (optional)

• Cooked rice or warm pita, to serve

Instructions

1. Brown the beef
   In a large heavy pot, heat olive oil over medium-high heat. Add beef cubes and brown them on all sides to build flavor. Remove and set aside.

2. Sauté the aromatics
   In the same pot, add the chopped onion and cook until soft and golden, about 8–10 minutes. Add garlic and cook for 1 minute until fragrant.

3. Spice it up
   Stir in Lebanese 7 Spice, cinnamon, and black pepper. Add tomato paste and cook for 1–2 minutes to let the spices bloom.

4. Simmer
   Return the browned beef to the pot. Pour in crushed tomatoes and broth or water. Bring to a boil, then lower heat, cover, and simmer for 45 minutes.
   (For pressure cookers: cook on high pressure for 25–30 minutes, natural release.)

5. Add the green beans
   Stir in green beans and continue simmering, covered, for another 20–30 minutes until the beans and beef are tender.

6. Finish and serve
   Season with salt and a splash of lemon juice to brighten the dish. If the sauce is too thin, simmer uncovered for a few minutes to thicken.
   Garnish with parsley and serve with white rice or warm pita.

Make it Yours

This stew is even better the next day, as the spices continue to deepen and mellow. Don’t be afraid to swap the beef for lamb or even chickpeas for a vegetarian version. Just don’t skip the Lebanese 7 Spice -- it’s the backbone of the dish.

Shop the Spice

Our Lebanese 7 Spice is freshly blended in small batches using real rose petals, high-ASTA paprika, and premium whole spices. Find it in our shop and bring the warmth of the Levant into your kitchen.

👉 Grab your jar of Lebanese 7 Spice here