Cozy Lebanese Beef Stew with Vermicelli Rice

Craving tender beef and a tomato sauce worth spooning over every grain of rice? Cozy Lebanese Beef Stew with Vermicelli Rice brings both, with green beans, sweet red pepper, and a gentle warmth from cinnamon and allspice.

This dish pairs slowly simmered beef and vegetables with basmati rice cooked alongside golden toasted vermicelli. Fresh parsley gives the finished plate a bright, simple finish.

Allow roughly 2 to 2½ hours from start to serving, depending on how quickly the beef softens. After the browning and chopping, most of the cooking needs only an occasional stir.

If you enjoy the tender beef in Mississippi Pot Roast Recipe, this stew offers another comforting way to cook chuck. For a quicker beef and rice dinner on another night, keep Easy Beef Rice Bowls in your rotation.

I’d brown the beef in small batches so each piece gets a proper crust before the broth goes in. That little bit of attention at the beginning gives the sauce a deeper savory flavor.

Serve it for a relaxed weekend dinner, or cook the stew ahead for an easier meal the next day. The rice catches the tomato broth beautifully, with warm pita or a crisp cucumber salad alongside.

Why You’ll Love This Cozy Lebanese Beef Stew with Vermicelli Rice

• Tender beef: Chuck softens during the gentle simmer while keeping its hearty texture.
• Warm spices: Cinnamon and allspice complement the tomatoes without making the stew taste sweet.
• Complete dinner: Beef, vegetables, and buttery vermicelli rice make a filling plate.
• Practical prep: The stew can cook ahead, leaving only the rice to prepare before serving.
• Simple ingredients: Familiar vegetables and pantry seasonings build plenty of flavor.

Ingredients You’ll Need

Keep the stew ingredients ready before browning, then prepare the rice while the vegetables finish cooking.

For the Beef Stew

• Beef chuck: 2 pounds, cut into roughly 1½ inch chunks for even cooking.
• Olive oil: 2 tablespoons for browning the beef.
• Onion: 1, diced, to build the savory base.
• Garlic: 4 cloves, minced, for depth in the tomato broth.
• Tomato paste: 2 tablespoons, briefly cooked to soften its raw flavor.
• Crushed tomatoes: 1 can, about 14½ ounces, for a lightly saucy tomato base.
• Beef broth: 3 cups, preferably with reduced sodium so you can adjust the seasoning.
• Green beans: 2 cups, trimmed, to add during the final part of cooking.
• Red bell pepper: 1, chopped, for sweetness and color.
• Paprika: 1 teaspoon for gentle pepper flavor.
• Cinnamon: ½ teaspoon for warmth throughout the sauce.
• Allspice: ½ teaspoon to complement the beef and tomatoes.
• Salt: To taste, starting lightly if the broth is already salted.
• Black pepper: To taste for a little savory bite.
• Red pepper flakes: An optional pinch for mild heat.
• Fresh parsley: About 2 tablespoons, chopped, to scatter over the finished plates.

For the Vermicelli Rice

• Basmati rice: 1½ cups, rinsed and drained, for separate, fluffy grains.
• Vermicelli noodles: ½ cup, broken into short pieces, for a toasted flavor.
• Butter: 2 tablespoons for browning the noodles and coating the rice.
• Chicken broth or water: 2¼ cups, with a little extra available if your rice needs it.
• Salt: To taste, using less when cooking with salted broth.

Step by Step Instructions

1. Brown the beef. Pat the beef dry and season lightly with salt and pepper, then heat the olive oil in a large heavy pot over medium high heat. Brown the meat in batches, allowing about 6 to 8 minutes per batch and turning as the surfaces develop color. Transfer the browned pieces to a plate.
2. Build the tomato base. Reduce the heat to medium and cook the onion in the same pot for about 5 minutes, stirring until softened. Add the garlic and tomato paste, then cook for 1 to 2 minutes until fragrant and the paste darkens slightly. Pour in the crushed tomatoes and beef broth, scraping up the browned bits from the bottom.
3. Simmer until nearly tender. Stir in the paprika, cinnamon, allspice, salt, black pepper, and optional red pepper flakes, then return the beef and its juices to the pot. Bring to a gentle simmer, partially cover, and cook over low heat, allowing approximately 1½ to 2 hours of simmering in total. Begin checking the beef after about 1 hour so you can add the vegetables during the final 30 minutes.
4. Finish with the vegetables. Add the green beans and red bell pepper when the beef is nearly tender, then simmer for about 30 minutes more. The beef should yield easily to a fork, and the vegetables should be tender while holding their shape. Add a splash of broth or water if needed to keep the sauce spoonable rather than thick like gravy.
5. Cook the vermicelli rice. Rinse the basmati until the water is mostly clear, then drain well. In a separate saucepan, melt the butter over medium heat, toast the vermicelli for about 2 to 4 minutes until golden, and stir in the rice for 1 minute. Add the chicken broth or water and salt, bring to a simmer, cover, and cook over low heat for approximately 15 to 18 minutes, or according to your rice package, then remove from the heat and rest covered for 10 minutes.
6. Fluff and serve. Gently fluff the rice with a fork and taste the stew for seasoning. Spoon the rice onto plates, ladle the beef and vegetables beside or over it, and finish with chopped parsley.

Recipe Tips

• Dry the beef: Surface moisture slows browning, so pat the chunks thoroughly before they reach the pot.
• Gentle simmer: A few lazy bubbles are enough; a hard boil can reduce the liquid too quickly while the beef remains firm.
• Watch the vermicelli: Stir as it toasts and add the rice once it turns golden, because the thin noodles can burn quickly.
• Check the texture: Chuck needs time to soften, unlike the quickly cooked steak in Cajun Steak Tips with Parmesan Penne. If the beef still resists a fork, continue simmering before adding the vegetables.

Variations and Customization Ideas

• Different beef cut: Boneless beef short rib meat can replace chuck, though the cooking time may vary.
• Extra warmth: Increase the optional red pepper flakes a little, keeping the cinnamon and allspice at their original amounts.
• Dairy free rice: Replace the butter with olive oil to toast the vermicelli.
• Gluten free option: Use suitable gluten free vermicelli and check both broths for gluten ingredients.
• Budget friendly vegetables: Frozen green beans work well; add them toward the end and check their tenderness sooner.

For a separate meal that uses ground beef instead of a simmering cut, try Crispy Beef Flatbread Wrap with Burrata Cream.

Serving Suggestions

• Classic rice plate: Serve the stew beside the vermicelli rice so the tomato broth runs gently into the grains.
• Warm pita: Offer bread for scooping up the vegetables and remaining sauce.
• Cucumber salad: Chopped cucumber, tomato, and lemon dressing add a crisp contrast.
• Plain yogurt: A small spoonful alongside the stew provides a cool, tangy accompaniment.
• Lemon wedges: Let everyone add a squeeze at the table for a brighter finish.

How to Store and Reheat

Refrigerate the stew and rice in separate shallow, airtight containers within 2 hours of cooking. Keep refrigerated for up to 3 to 4 days.

The stew freezes well for up to 3 months, although the green beans will soften after thawing. Freeze the rice separately in small portions and thaw both in the refrigerator.

Reheat the stew in a saucepan over medium low heat, stirring occasionally and adding a splash of broth or water if needed. Warm the rice covered with a small splash of water to help loosen the grains.

Heat leftovers throughout to 165°F. Reheat only the portions you plan to serve, and keep the remaining food refrigerated.

Recipe FAQ’s

What cut of beef is best for Lebanese beef stew?

Beef chuck is a good choice because its connective tissue softens during a long, gentle simmer. Cut it into similar sized pieces so they become tender at roughly the same time.

Why is my stew beef still tough after simmering?

Chuck may need longer depending on the size of the pieces and the simmering temperature. Keep enough liquid in the pot and continue cooking gently until a fork slides into the meat easily.

Can I make Lebanese beef stew ahead of time?

Yes, the stew works well prepared a day ahead and refrigerated once cooled safely. Reheat it gently and make the vermicelli rice before serving for the fluffiest texture.

Cozy Lebanese Beef Stew with Vermicelli Rice combines tender chuck, tomato broth, vegetables, and toasted noodles in a satisfying dinner. For another beef meal with plenty of vegetables, save Grilled Beef Protein Plate for a day when you want a shorter cooking time.

Keep the stew mild or add a pinch of chili, then finish each plate with parsley and the sides you enjoy most. Make it your own with a little lemon, warm bread, or a cool spoonful of yogurt.

Print