Green Bean Stew

Green bean stew is a very popular casserole dish for winter seasons. On cold, rainy days nothing is better than a lovely stew or a delicious soup. Even here in South Africa, we love making these types of meals such as tomato stew on white rice or bobotie with yellow rice. With the green bean stew you can you use lamb meat or beef meat. It is absolutely your choice. I prefer beef, as I am not personally a lover of lamb meat. The potatoes in this stew absolutely make this stew, a stew isn’t a stew without some potatoes in it. If you are on one of those diet meals where you can have no potaotes - sorry you will be for sure be missing out. A delicious meal served on a bed of white rice.

Serves: 4 Prep time: 30 Minutes Cook time: 90 Minutes Ready in: 120 Minutes

Nutrition: Calories 171.2 Carbs: 17.9g Protein: 16.3g Fat: 3.9g

Ingredients:

45 ml oil

800 g beef or lamb neck(or stewing meat)

1 onion, chopped

2 garlic cloves, chopped finely

1 can chopped tomatoes(400 g)

1 kg fresh or frozen green beans, chopped

salt and pepper to taste

250 ml hot water

2-4 potatoes, peeled and chopped in ¼ pieces

5 ml mixed, dried herbs

Basmati rice portions for serving

Instructions:

Pre-heat the oven to 180° Celsius.

Heat the oil in a heavy-bottom saucepan and sauté the beef or lamb neck until brown.

Add the onion and garlic and sauté another 5 minutes.

Stir in the tomatoes, herbs and green beans and season with salt and pepper to taste.

Add the hot water and give a good stir.

Place the potatoes on top and place the lid on top.

Place the heavy-bottom saucepan in the oven for 1- 1½ hours until the meat are soft and tender.

Keep an eye during the cooking time and add more water if it looks to dry. It must not cook dry as it will burn.

Serve on a bed of white rice such as Basmati rice.

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