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Loubia: Beef and White Bean Stew

This Loubia recipe, a comforting beef and white bean stew, evokes warm family gatherings. Easy to make, it's perfect for a family meal or gathering.
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Cook Time 2 hours 10 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g beef shoulder, neck, or shank; choose a fatty cut
  • 250 g dried white beans soaked overnight, or 1 (400g) can of drained and rinsed canned white beans
  • 2 medium onions finely chopped
  • 3 garlic cloves minced
  • 400 g peeled crushed tomatoes or 3 fresh tomatoes, peeled and grated
  • 2 tbsp tomato paste
  • 4 tbsp olive oil
  • 1 tsp sweet paprika
  • 0.5 tsp sweet pepper adjust to taste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp freshly ground black pepper
  • 1 bay leaf
  • 1 liter water or beef broth
  • fine salt to taste
  • fresh parsley or coriander chopped, for garnish

Equipment

  • Large pot or Dutch oven

Method
 

  1. If using dried beans, rinse thoroughly and soak in cold water for at least 8 hours, ideally overnight. Drain well before use. If using canned beans, rinse and drain.
  2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and brown evenly on all sides. Remove and set aside.
  3. In the same pot, add chopped onions and minced garlic. Sauté over medium heat for about 5 minutes, until translucent.
  4. Add crushed tomatoes, tomato paste, paprika, sweet pepper, cumin, coriander, black pepper, and salt. Mix well and simmer for 5 minutes, stirring regularly.
  5. Return the beef to the pot. Add white beans, bay leaf, and water or beef broth. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, or until the beef is very tender and the beans are fully cooked. If using canned beans, reduce cooking time to 45 minutes to 1 hour.
  6. Remove bay leaf. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or coriander. Serve with bread.

Notes

Add carrots, potatoes, turnips, or zucchini for extra vegetables. For a spicier version, add a little harissa or red pepper flakes. Water works fine instead of beef broth. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.