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Persian Beef and Green Bean Stew (Khoresht Lubia Sabz)

A beautifully fragrant and easy to make Persian stew.
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Main Course
Cuisine Middle Eastern
Servings 4


  • large saucepan


  • 2 lbs stewing beef, cut into 1" cubes
  • 1 large onion
  • 6 cloves garlic. minced
  • 2 cups water
  • 4 large ripe tomatoes, chopped or one 28 oz can, drained
  • 1 6 oz can of tomato paste
  • 2 tsp advieh
  • 3 cups fresh green beans, trimmed and chopped into 1" pieces
  • 3 red potatoes, cut into bite sized chunks
  • roasted peanuts optional garnish
  • fresh parsley optional garnish
  • 2 tbsp olive oil
  • salt and pepper to season beef and to taste


  • Season beef cubes well with salt and pepper and set aside.
  • Finely dice large onion.
  • Heat olive oil in large saucepan over medium high heat.
  • Add onion to the saucepan and fry until translucent and just about to change colour.
  • Add beef and fry with onion until browned on all sides.
  • Add minced garlic and fry for about 1 minute.
  • Add advieh and stir to thoroughly coat all ingredients.
  • Add water and bring to the boil. Turn down to a simmer. Simmer for 1 hour, covered.
  • After 1 hour, add tomatoes and tomato sauce. Let simmer for 20 minutes, covered.
  • Add potatoes and let simmer for 20 minutes, covered.
  • Add green beans, and let simmer a further 20 minutes, partly covered.
  • If the sauce needs to be thickened, remove cover completely and turn heat to medium high to reduce for a few minutes. Test potatoes for tenderness and serve over basmati rice.
  • Optional: Garnish with peanuts and fresh parsley.
Keyword persian, beef, stew, green beans