Slow-Simmered Lebanese Fasolia Bean and Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty Lebanese stew combining tender beef cubes and white beans in a rich tomato-based sauce simmered with traditional spices. This middle eastern-inspired beef ready in about 135 minutes pairs beef chuck, cut into 1-inch cubes, dried white beans, soaked overnight, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 120 min Serves 4 Middle Eastern cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain 1 cup soaked white beans and rinse. Set aside.
  2. Step 2: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
  3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring frequently.
  4. Step 4: Increase heat to medium-high and add 1 lb beef chuck cubes, browning on all sides for about 6 minutes.
  5. Step 5: Stir in 14 oz canned crushed tomatoes, 2 tbsp tomato paste, 3 cups water or beef broth, 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, 1 tsp salt, and 1/2 tsp black pepper.
  6. Step 6: Add the drained beans to the pot, bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until beef is tender and beans are cooked through.
  7. Step 7: Adjust seasoning as needed and sprinkle with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Slow-Simmered Lebanese Fasolia Bean and Beef Stew take to make?

Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Lebanese Fasolia Bean and Beef Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Lebanese Fasolia Bean and Beef Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Lebanese Fasolia Bean and Beef Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Lebanese Fasolia Bean and Beef Stew?

Middle Eastern beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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