Beef Molokhia Stew with Lebanese Spices Recipe

Introduction

Beef Molokhia Stew is a comforting Lebanese classic that combines tender beef with the unique, slightly earthy flavor of molokhia leaves. This slow-simmered dish is infused with warm spices and finished with a fragrant garlic butter, perfect served over rice with lemon and pita bread.

Ingredients

• 1.5 lbs beef stew meat (preferably chuck or shank, cut into medium chunks)
• 2 tablespoons olive oil
• 1 large yellow onion (finely chopped)
• 6 garlic cloves (minced, divided)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups beef broth (homemade or low-sodium store-bought)
• 1 bay leaf
• 2 frozen molokhia packets (about 1 lb total, thawed)
• Juice of 1 lemon
• 2 tablespoons butter
• Lebanese-style rice with vermicelli (for serving)
• Lemon wedges (for serving)
• Toasted pita bread or flatbread (for serving)

Instructions

1. Step 1: Heat olive oil in a heavy-bottomed pot over medium-high heat. Add the beef in batches, searing on all sides until browned. Set the browned beef aside to retain the juices.
2. Step 2: In the same pot, add the chopped onion and half the minced garlic. Cook until onions are translucent and golden, about 5 to 7 minutes. Stir in coriander, cumin, cinnamon, allspice, salt, and black pepper, letting the spices bloom for 30 seconds.
3. Step 3: Return the beef to the pot. Pour in the beef broth and add the bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover and cook for about 60 minutes until the beef is fork-tender.
4. Step 4: Stir in the thawed molokhia leaves and simmer uncovered for 15 to 20 minutes. The mixture should thicken to a viscous texture, characteristic of molokhia stew.
5. Step 5: In a small skillet, melt the butter over medium heat. Add the remaining garlic and sauté until fragrant and golden but not browned. Stir this garlic butter into the stew, along with the lemon juice.
6. Step 6: Taste the stew and adjust seasoning with more salt or lemon juice if needed. Remove the bay leaf before serving.
7. Step 7: Serve the beef molokhia stew hot with Lebanese-style rice, lemon wedges, and toasted pita or flatbread.

Tips & Variations

• Using chuck or shank cuts ensures tender, flavorful beef after slow cooking.
• For an extra layer of flavor, add a pinch of dried mint to the garlic butter.
• If fresh molokhia leaves are available, feel free to substitute the frozen packets for a more vibrant taste.
• Serve with a side of pickled vegetables to balance the rich stew.

Storage

Store leftover molokhia stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain the stew’s texture. Avoid reheating in a microwave without stirring, as the molokhia can become stringy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is molokhia?

Molokhia is a leafy green vegetable popular in Middle Eastern and North African cooking. It has a slightly bitter, earthy flavor and creates a thick, mucilaginous texture when cooked, which is a hallmark of molokhia dishes.

Can I make this stew vegetarian?

Yes, you can substitute the beef with mushrooms or cooked chickpeas and use vegetable broth instead of beef broth. Adjust the cooking time accordingly and add spices as listed for a flavorful vegetarian version.

Beef Molokhia Stew with Lebanese Spices Recipe

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A rich and flavorful Lebanese Beef Molokhia Stew featuring tender beef chunks simmered with aromatic spices and molokhia leaves, finished with a garlic butter infusion and a touch of lemon. Served traditionally with Lebanese-style rice and toasted pita bread for a comforting and authentic Middle Eastern meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Lebanese

Ingredients

Scale 1x2x3x

Beef and Broth

• 1.5 lbs beef stew meat (chuck or shank, cut into medium chunks)
• 6 cups beef broth (homemade or low-sodium store-bought)
• 1 bay leaf

Spices and Aromatics

• 2 tablespoons olive oil
• 1 large yellow onion (finely chopped)
• 6 garlic cloves (minced, divided)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Molokhia and Finishing Ingredients

• 2 frozen molokhia packets (about 1 lb total, thawed)
• Juice of 1 lemon
• 2 tablespoons butter

Serving Suggestions

• Lebanese-style rice with vermicelli
• Lemon wedges
• Toasted pita bread or flatbread

Instructions

1. Sear the Beef: Heat olive oil in a heavy-bottomed pot over medium-high heat. Add the beef in batches to avoid overcrowding and sear on all sides until well browned. This locks in juices and builds deep flavor. Remove and set aside.
2. Sauté Aromatics: In the same pot, add chopped onions and half the minced garlic. Cook for 5–7 minutes until onions are translucent and golden. Stir in ground coriander, cumin, cinnamon, allspice, salt, and black pepper, and cook for an additional 30 seconds to bloom the spices.
3. Simmer the Stew: Return the seared beef to the pot. Pour in beef broth and add the bay leaf. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 60 minutes until beef is fork-tender.
4. Add the Molokhia: Stir in the thawed molokhia leaves. Simmer uncovered for 15–20 minutes, allowing the leaves to fully meld into the broth, thickening it to a signature slightly viscous texture.
5. Garlic Butter Finish: In a small skillet, melt butter and sauté the remaining garlic until golden and fragrant, being careful not to burn. Optionally add dried mint at this stage. Stir this garlic butter mixture into the stew along with the fresh lemon juice.
6. Taste and Adjust: Taste the stew and adjust seasoning with extra salt or lemon juice if desired. Remove the bay leaf before serving.

Notes

• Use a heavy-bottomed pot to ensure even heat and prevent burning during simmering.
• Freezing molokhia leaves is common; thaw completely before adding to the stew.
• The garlic butter finish is essential for authentic Lebanese flavor and aroma.
• Serve with Lebanese-style rice with vermicelli and toasted pita bread to complete the traditional meal.
• The stew thickens further as it cools; reheat gently before serving.

Keywords: Beef Molokhia, Lebanese Stew, Molokhia Recipe, Middle Eastern Beef Stew, Molokhia Leaves, Lebanese Cuisine, Comfort Food