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November 20, 2017

Green Bean Stew – Another South African classic!

Posted on April 13, 2010 by in lamb

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green bean stew

Green bean stew is a firm family favorite not only in my home but in kitchens all over South Africa. It is comfort food at its best and just the kind of food for this time of the year when the temperature starts dropping.

In summer when green beans are young and tender, I would never dream of using it in a stew. My favorite way of eating beans in summer is in this simpleGreen Bean Salad.  However, if you freeze some of your crop, there are few meals as belly-warming and comforting as a bowl of green bean stew.

Green beans are so easy to grow, requires very little space and the  “magic” of green beans, is that the more you pick, the more you get. If you want to learn more about growing beans,this is where you will find the know-how!
Back to my green bean stew. Ideally, you want quite a fatty meat for this stew. Lamb and specifically lamb ribs, knuckles or neck cutlets are our choices of meat to use. The flavor you get from the lamb, combined with potatoes, onions and the luscious green beans is hard to beat. You can cook this stew in a pot on the stove or even a slow cooker, but I use my Dutch Oven or black pot in the oven . It saves time and the flavor, in my opinion is just better. Traditionally in my family, we enjoy green bean stew with fresh cucumber salad, beetroot salad and fluffy white rice. So, if you want to try your hand at this true South African favorite, cook with me!

green bean stew

Green Bean Stew

1 kg lamb – knuckles, neck or rib cutlets
2 medium onions – chopped
2 cloves of garlic – chopped
1 tsp dry coriander


250ml mutton stock
5 large potatoes – cut in big chunks
1 kg frozen of fresh beans – trimmed and cut
salt/pepper
juice of 1 lemon
cooking oil

Preheat the oven to 180C. Season the meat with the dry spices, salt and pepper. Heat the Dutch oven on the stove and add the oil. Brown the meat on all sides, add the chopped onion, garlic and stock.Cover the pot with the lid and cook for 1 – 11/2 hours. Check halfway through the cooking time and if it needs more stock or water, add a little. After this time in the oven, you can add the potatoes and the green beans. Add a little salt for the vegetables. Place back in the oven and cook for another 40min. Take the pot from the oven and finish the stew off on the stove top. If there is too much liquid left, cook for a while with the lid off. Take a potato masher and mash some of the potatoes to “bind” the stew. I like to keep some potatoes whole. Add the lemon juice and lots of black pepper and voila your delicious Green Bean Stew is ready.

  Other South African Favorites that you might like:

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10 Responses to “Green Bean Stew – Another South African classic!”

  1. Rose&Thorn 13 April 2010 at 10:40 am #

    Jenny made us some wonderful green beans last night – I love them. I must try this "groenboontjies en skaapvleis" recipe soon.

  2. Marisa 13 April 2010 at 11:41 am #

    Only you can make Boontjiebredie look glamorous Nina! That piece of lamb there has me salivating at the moment… Thanks for posting this recipe, you're becoming my go-to for traditional SA recipes.

  3. My Carolina Kitchen 13 April 2010 at 12:11 pm #

    We love green beans but the thought of green beans and some lamb makes me want this stew even more. Very appetizing photo too Nina.
    Sam

  4. Bellini Valli 13 April 2010 at 1:27 pm #

    I always grew scarlet runner beans up my back deck to attract the hummingbirds..the bonus is the tender beans that would be part of supper.Thanks for sharing your homey dish with us Nina.

  5. Anonymous 13 April 2010 at 3:48 pm #

    A wonderful old-fashioned dish, which brings back fond memories!!

    Stunning photos! PPD

  6. Fearless Kitchen 13 April 2010 at 4:09 pm #

    This looks absolutely delicious! It's such a different use for green beans than we get around here.

  7. Maria 13 April 2010 at 4:19 pm #

    This sounds like a lovely dish … thanks for opening my eyes to a cuisine I am not at all familiar with!

  8. Adele @ WillworkforBiltong 14 April 2010 at 12:35 am #

    Oooh yes! Thank goodness for winter. All these stews doing the rounds look fabulous. Can't wait to make this one, thanks for the recipe.

  9. Joanne 21 April 2010 at 11:33 pm #

    That stew looks so delicious! The perfect way to enjoy this fresh spring vegetable.

  10. Jeanne @ CookSister! 23 April 2010 at 3:23 pm #

    mmmm, groenboontjiebredie! Haven't made that in ages, but now that beans are coming back in season, the time is ripe!


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