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Beef Molokhia Stew with Lebanese spices

Beef Molokhia Stew with Lebanese Spices

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Lebanese, Middle Eastern
Servings 6

Equipment

  • Heavy-bottomed pot or Dutch oven Perfect for searing the beef and simmering the stew evenly.
  • Wooden spoon Ideal for stirring without bruising the delicate molokhia leaves.
  • Ladle For serving and skimming fat, if necessary.
  • Rice Cooker or Saucepan For making the Lebanese vermicelli rice that’s traditionally served with molokhia.

Ingredients
  

For the stew

  • 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

Optional: 1 teaspoon dried mint

For serving

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

Instructions
 

Sear the Beef

  1. Heat olive oil in your heavy-bottomed pot over medium-high heat. Add the beef in batches (don't overcrowd the pot) and sear on all sides until browned. This helps lock in the juices and build flavor. Set the browned beef aside.

Sauté Aromatics

  1. In the same pot, add the chopped onions and half the minced garlic. Cook until the onions are translucent and golden, about 5–7 minutes. Stir in the ground coriander, cumin, cinnamon, allspice, salt, and black pepper. Let the spices bloom for 30 seconds.

Simmer the Stew

  1. 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 let it cook for about 60 minutes, or until the beef is fork-tender.

Add the Molokhia

  1. Stir in the thawed molokhia. Simmer uncovered for 15–20 minutes. The leaves should fully integrate into the broth, giving it a thick, almost viscous texture — the signature of a good molokhia recipe.

Garlic Butter Finish

  1. In a small skillet, melt the butter. Add the remaining garlic (and optional dried mint) and sauté until fragrant — golden but not browned. This step adds an amazing aroma that’s crucial to Lebanese molokhia. Stir this garlic butter into the stew, along with lemon juice.

Taste and Adjust

  1. Taste the stew and adjust seasoning with more salt or lemon, if needed. Remove bay leaf before serving.