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Beef Stew with Lima Beans is healthy, hearty and satisfying. This Lebanese Lima bean stew is a great one pot meal that is full of flavor. It is made with simple ingredients and requires minimal prep which make it perfect for a family weeknight meal.
Beef Stew with Lima Beans- Lebanese Fasolia
If you’re looking for lima bean recipes, you’ll love this tasty and chunky Lebanese stew.
Stew aka yakhni is Arabic, is always a great family comfort meal, but this Lebanese Beef Stew with Lima Beans really is the ultimate! This stew is hearty and comforting and best served with Lebanese rice.
Green Lima beans, known as Fasolia Khadra in Arabic; are among my favorite beans to cook because of the little time they take to cook! No presoaking needed, these frozen lima beans are cooked to perfection in 20 minutes, and taste great when simmered with a rich tomato sauce. Growing up, my mom always made this stew in winter time, but she used dried white lima beans instead.
What is Yakhni in English?
Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic – “Yakhni”. Here are some other popular Lebanese stews; Okra stew, Lebanese Spinach Stew another, Lebanese Kafta Stew, Green Bean Stew and Peas and Carrots Stew . All these delicious stews combine legumes with meat, this time green lima beans with beef.
What Kind of Meat is Used for Lebanese Lima Beans Stew?
You’ll want a type of beef that is tender and will cook quickly. I use Top sirloin steak when making all my Lebanese stews. Top sirloin are typically tender pieces of meat cut from larger roasts such as sirloin tenderloin. I sometimes buy a sirloin steak and cut it into bite size pieces, if I can’t find it pre cut. You’ll want to avoid tougher cuts of meat such as chuck or beef stew cubes, although you can still use it especially if you own a pressure cooker. Just keep in mind that it will take longer to cook. Cut your beef tips into smaller pieces, so they cook faster.
What you Need to Make Beef Stew with Lima Beans:
(Full recipe with exact measurements at the end of this post)
Top Sirloin steak: cut into small bite size pieces.
Lima beans: Frozen are your go to here, and they make the dish exceedingly easy!
Tomato paste: The thick tomato flavor is what makes this stew. Add as much as you like!
Fresh tomato: You can substitute for a can of diced tomato.
Garlic: Diced or crushed
Extra virgin olive oil
Middle Eastern spices
How to Make Lebanese Lima Beans Stew
In a medium sized pot, over medium heat, heat the oil, the sauté the onions, garlic until wilted but not browned.
Add the beef, salt and spiced an sear until all sides of beef and are cooked.
Add water, bring mixture to boil then reduce heat to medium low. Cover the pot and simmer until beef is tender.
Add frozen Lima beans, cover the pot and simmer until beans are tender.
Add diced tomatoes and tomato paste and cook until the sauce thickens a bit.
That’s it! Serve with Lebanese rice and enjoy!
Can I make it with dried lima beans?
Yes! Soak the lima beans first overnight. Boil the lima beans for about 1.5 hours with water until tender. Depending on the size of the lima beans, the cook time can vary.
What to serve with this Lebanese Yakhni:
Beef stew with lima beans is very commonly served with vermicelli rice. I love it with it! You can find an easy recipe here. You can also serve this with plain rice, pita bread, or even have it carb free in a bowl.
How to store leftover Beef Stew with Lima Beans:
Leftovers last for 3-4 days tightly covered in the fridge. This is one of those recipes that gets better on day 2 and 3.