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At first, the broth is tomato-red and the beef still feels firm when you test a piece. Give the chuck a gentle, covered simmer before the carrots and potatoes go in, and the pot changes in stages: the meat softens, then the vegetables finish without sitting through the whole braise. That’s what makes this Lebanese beef stew feel hearty without turning the vegetables to mush.

I build the warm, savory base with onion, garlic, tomato paste, allspice, and a little cinnamon. The spices are noticeable but not sweet, and the tomato paste gives the broth a deeper, rounder taste. I like that the stew doesn’t need a complicated list of ingredients or a thickener to feel like a full meal. Beef, potatoes, carrots, and a handful of peas make a generous pot for six.

Why This Stew Should Stay Brothy, Not Gravy-Thick

This pot is built around beef broth and diced tomatoes, so the finished liquid is meant to be spoonable, not thick like gravy. That matters when you first lift the lid: a broth that still looks loose isn’t a sign that anything has gone wrong. The beef and vegetables should be tender, with enough tomato-beef liquid to ladle into each bowl.

There’s no flour or other thickener in the pot. Tomato paste gives the broth concentrated savory depth, while the browned bits loosened from the bottom add another layer of flavor. Let the stew simmer gently with the lid on rather than trying to reduce it early; a hard, uncovered boil would evaporate liquid before the chuck has had time to soften. If you’re used to thick beef stew, this one’s more comforting as a broth-forward bowl, with the potatoes and beef giving it plenty of substance.

What the Chuck, Tomato Paste, and Spices Bring to the Pot

• Beef chuck — Chuck has the richness this long-simmered stew needs, and cutting it into evenly sized cubes helps the pieces cook at a similar pace. Trim away excess fat before browning so the broth doesn’t become greasy. If you’re buying pre-cut beef stew meat, choose pieces close to the same size; a mixed pack can cook unevenly.
• Tomato paste, onion, and garlic — Finely chopped onion softens into the base, while garlic adds a sharper savory note. Cooking the tomato paste with the allspice and cinnamon for a minute takes away its raw taste and lets it coat the bottom of the pot. A basic can of tomato paste works well here; there’s no need for a specialty brand.
• Ground allspice and cinnamon — Allspice gives the stew its distinctive warm, rounded aroma, and the small amount of cinnamon adds depth without making the broth taste like dessert. Use fresh, fragrant ground spices if yours have been sitting in the cupboard for years; stale spices won’t bring the same aroma. I wouldn’t replace the allspice with extra cinnamon, since the two don’t taste alike.
• Diced tomatoes and low-sodium beef broth — The tomatoes bring acidity and small pieces of tomato to the broth, while low-sodium broth lets the beef and spices come through without making the pot taste overly salty. Ordinary canned diced tomatoes are right for the texture; there’s no need to drain them before adding them.
• Yukon Gold potatoes, carrots, and frozen peas — Yukon Gold potatoes hold their shape while becoming tender, and the carrots add a mild sweetness. Cut the vegetables to the specified sizes so they cook through in the same finishing window. Frozen peas are convenient for the final addition and need no thawing first.

How to Brown the Beef and Build the Stew in Stages

Brown the Chuck Without Crowding the Pot

Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Season the beef with kosher salt and black pepper, then brown it in batches on all sides, about 8 to 10 minutes total, transferring each batch to a plate. Leave enough room around the cubes for them to brown rather than steam against one another. A well-browned surface and the dark bits left on the pot are exactly what you want for the broth.

Soften the Onion, Then Wake Up the Spices

Add the finely chopped onion to the same pot and stir until softened, about 5 minutes. Stir in the minced garlic and cook for 30 seconds; garlic can turn bitter if it sits over the heat too long. Add the tomato paste, ground allspice, and cinnamon, then cook for 1 minute, stirring so the paste coats the onion. The mixture should smell fragrant and look evenly combined before the liquids go in.

Simmer the Beef Until It Starts to Yield

Pour in the diced tomatoes and beef broth, scraping the bottom of the pot to loosen the browned bits. Return the beef and any juices on the plate, bring the liquid to a boil, then reduce the heat to low and cover. Simmer for 1 1/4 to 1 1/2 hours, until the beef is nearly fork-tender. If a piece still resists the fork, continue simmering in 15-minute increments rather than turning up the heat.

Finish with the Vegetables and Peas

Stir in the carrots and potatoes, cover the pot, and simmer for 20 to 25 minutes, until the vegetables are tender. Check a potato and a carrot rather than judging by the clock alone, since the pieces need to be cooked through before the stew is finished. Stir in the frozen peas and simmer uncovered for 5 to 7 minutes, until hot. Keep the final simmer gentle so the beef and vegetables stay intact.

Three Simple Ways to Adapt This Lebanese Beef Stew

Questions That Come Up While the Stew Simmeres

Lebanese Beef Stew

Lebanese beef stew simmers beef chuck with tomatoes, warm allspice, and cinnamon until nearly fork-tender, then finishes with carrots, potatoes, and peas. The result is a hearty, brothy stew with tender beef and soft vegetables.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 7 minutes mins

Total Time 2 hours hrs 27 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Middle Eastern

Calories: 440

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 2 lb beef chuck trimmed and cut into 1-inch cubes
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 1 yellow onion medium, finely chopped
• 4 cloves garlic minced
• 2 tbsp tomato paste
• 1 tsp ground allspice
• 0.25 tsp ground cinnamon
• 1 can (14.5 oz) diced tomatoes
• 3 cups low-sodium beef broth
• 3 carrots medium, peeled and cut into 1/2-inch-thick pieces
• 1 lb Yukon Gold potatoes cut into 1-inch cubes
• 1 cup peas frozen

Equipment

• 1 6-quart Dutch oven

Method

 

1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
2. Season the beef with the salt and pepper.
3. Brown the beef in batches on all sides, about 8 to 10 minutes total; transfer to a plate.
4. Add the onion to the pot and cook, stirring, until softened, about 5 minutes.
5. Stir in the garlic and cook for 30 seconds.
6. Stir in the tomato paste, allspice, and cinnamon and cook for 1 minute.
7. Add the diced tomatoes and beef broth, scraping up any browned bits.
8. Return the beef and its juices to the pot.
9. Bring to a boil, reduce the heat to low, cover, and simmer for 1 1/4 to 1 1/2 hours, until the beef is nearly fork-tender; if needed, continue simmering in 15-minute increments.
10. Stir in the carrots and potatoes.
11. Cover and simmer for 20 to 25 minutes, until the vegetables are tender.
12. Stir in the frozen peas and simmer uncovered for 5 to 7 minutes, until hot.

Notes

For the best texture, brown the beef in batches so it sears rather than steams. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a lower-carb variation, replace the potatoes with extra carrots.