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Beef Molokhia Stew with Lebanese Spices Recipe

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★★★★★

4.7 from 113 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/beef-molokhia-stew-with-lebanese-spices-recipe/