Spaghetti in Beef Rib and Haricot Beans Stew

Name: Spaghetti in Beef Rib and Haricot Beans Stew
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 12
Cuisine: Asian
Ingredients: 250g spaghetti; 500g beef ribs; 200g dried haricot beans, soaked overnight; 400g canned tomatoes; 2 cloves garlic, minced; 1 inch galangal, minced; 1 inch ginger, grated; 2 large red onions, finely sliced; 1 red chilli, chopped; 1 tbsp ground coriander; 1 tsp cumin powder; 1 tsp black pepper powder; 1 small bunch fresh coriander leaves; 1 lemongrass stalk; sprigs Few sprigs fresh thyme; sprigs Few sprigs fresh rosemary; sprigs Few sprigs fresh tarragon; sprigs Few sprigs fresh basil; Salt to taste; 2 tbsp olive oil; 4 cups water

Recipe GLPR6ea0112446ce76

Asian

Main Course

150 min

319 cal

Servings: 12

Stovetop

SNAP eligible

A hearty, aromatic stew combining tender beef ribs and creamy haricot beans in a deeply flavored tomato-based broth seasoned with warming spices and fresh herbs. Serve over spaghetti or with fresh bread for a satisfying one-bowl meal.

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Ingredients

250g spaghetti

500g beef ribs

200g dried haricot beans, soaked overnight

400g canned tomatoes

2 cloves garlic, minced

1 inch galangal, minced

1 inch ginger, grated

2 large red onions, finely sliced

1 red chilli, chopped

1 tbsp ground coriander

1 tsp cumin powder

1 tsp black pepper powder

1 small bunch fresh coriander leaves

1 lemongrass stalk

sprigs Few sprigs fresh thyme

sprigs Few sprigs fresh rosemary

sprigs Few sprigs fresh tarragon

sprigs Few sprigs fresh basil

Salt to taste

2 tbsp olive oil

4 cups water

Directions

Heat the olive oil in a large stock pot over medium-high heat.
Add the sliced red onions, chopped red chilli, minced garlic, grated ginger, and minced galangal. Sauté for 5–7 minutes until the mixture becomes fragrant and the onions begin to soften.
Stir in the ground coriander, cumin powder, and black pepper powder. Toast for 1–2 minutes until the spices are fragrant and well combined.
Add the canned tomatoes with a splash of water, stirring well to combine with the spice mixture. Add the lemongrass stalk.
Add the soaked haricot beans, beef ribs, and fresh herb sprigs (thyme, rosemary, tarragon, and basil). Pour in the 4 cups of water.
Bring to a gentle boil, then reduce heat to low-medium. Simmer uncovered for 2 hours or until the beef is very tender and the beans are soft. Stir occasionally to ensure even cooking.
Once the beef is tender, remove the lemongrass stalk and herb sprigs. Season the stew with salt to taste. Stir in the fresh coriander leaves.
While the stew simmers, cook the spaghetti according to package directions in a separate pot of salted water. Drain well.
To serve, place a portion of cooked spaghetti in a bowl and ladle the beef and bean stew over the top, ensuring each serving includes tender beef, beans, and plenty of flavorful broth.

Comments

Grocery List Plus Editorial Staff3.75

This braise stretches to feed 12 but that's more Thanksgiving-sized entertaining than weeknight family cooking, and the stew's long simmer (close to two hours once you account for browning and aromatics prep) demands planning ahead. Galangal and lemongrass are not routine stock at Harris Teeter or Food Lion, forcing a stop at an Asian market or Publix specialty section; the fresh herbs list is also ambitious for a single shop run in Charlotte. The real cost driver is beef ribs themselves—a 4- to 5-pound slab will run $15–20 depending on the season, landing this at $1.50–$2 per serving before pasta and beans, which is reasonable for a braise but not a bargain. The dish does not reheat gracefully; the pasta absorbs liquid and turns to paste, making it a better choice for a planned dinner party where you serve it fresh than for leftovers.