ELIZE’S GREEN BEAN STEW
1 kg Beef short rib cutlets
2 medium onions – chopped
2 cloves of garlic – chopped
1 teaspoon dry coriander
250 ml onion and leek stock
5 large potatoes – cut in big chunks
1 kg frozen of fresh beans – trimmed and cut
3 tomatoes cubed
salt and pepper
juice of 1 lemon
cooking oil
Preheat the oven to 180 degree C.
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 and tomatoes.
Add a little salt for the vegetables.
Place back in the oven and cook for another 40 min.
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.
Add the lemon juice and lots of black pepper and voila your delicious Green Bean Stew is ready.
Recipe and photo: Elize de Kock
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