Spiced Beef and White Bean Stew — Beef Fasolia Bil Lahmeh
Levantine white bean and beef stew slow-simmered in a tomato-cinnamon broth with garlic and coriander, served over vermicelli rice with a fresh parsley finish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 400g beef dry, rub with 0.5 tsp salt. Dice 200g onion and 300g tomato finely. Grate 7 garlic cloves and keep 1 clove separate. Chop 20g parsley and 10g coriander. Rinse 140g basmati rice until water runs clear. Break 40g vermicelli into 2cm pieces. Combine parsley, coriander, 1 grated garlic clove, and 10ml lemon juice in a bowl.
Sear
Heat 30ml olive oil in a 24cm saucepan over medium-high for 2 minutes until shimmering. Sear 400g beef in two batches, 5 minutes per batch, turning every 90 seconds, until deeply browned. Transfer to a plate.
Bloom
Lower heat to medium, add onion, cook 4 minutes until softened. Stir in 7 grated garlic cloves, seven-spice, cinnamon, allspice, and Aleppo pepper, toast 30 seconds. Add tomato paste, cook 1 minute. Add diced tomato and 0.25 tsp salt, simmer 3 minutes until oil pools at edges.
Toast
While the stew simmers, heat 20g ghee in a small saucepan over medium for 30 seconds. Add vermicelli, toast 90 seconds until evenly deep golden. Stir in rinsed rice and 0.25 tsp salt.
Build 1
Pour 300ml hot water into rice, bring to a simmer, cover tightly on lowest heat, cook 14 minutes until liquid absorbs. Meanwhile, return beef to stew, pour in remaining hot water and 0.25 tsp salt, bring to gentle simmer, cover, cook 14 minutes on low until beef yields when pressed.
Build 2
Add 300g white beans to stew, simmer uncovered 4 minutes until broth thickens to stew consistency. Off the heat, rest rice 2 minutes.
Plate
Spoon rice onto plates, ladle fasolia generously over, scatter herb finish on top, serve lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.