“Boontjie bredie” – lamb & green bean stew

Cooler weather called for a warm, aromatic stew and since I had green beans in my fridge it was the perfect excuse to cook a meal that hold so many wonderful childhood memories.

This dish, a winter favourite consisting of lamb, green beans & potatoes, is just one of the many dishes customary to my South-African heritage. Traditionally cooked for a few hours in an aromatic broth of clove and nutmeg and served with fluffy white rice, it is cooked differently in every household after being passed down many generations.
It is certainly not the most attractive of dishes but it boasts beautiful aromatic flavour and will, undoubtedly, become one of your winter go-to recipes. An easy, delicious and comforting one pot wonder that will be enjoyed by everyone sitting around your dining table.

ingredients | serves 6 | easy
1 large onion, finely chopped
3 garlic cloves, chopped
1.2kg lamb stewing meat or lamb knuckle
3T flour
500g green beans, sliced
3 large potatoes, cubed
1/2C dry white wine
2C chicken stock
5 whole cloves
1t ground nutmeg
5 thyme sprigs, leaves only
juice of 1 lemon
salt to taste
good grind of black pepper (don’t be shy)
2T olive oil + extra for browning meat
1T butter
white rice to serve

how to
Dredge the meat with the flour. Heat about 2 tablespoons olive oil in a large Dutch oven or pot and brown the meat, in batches, using a little more oil for each batch.
Set the meat aside.
Heat 2 more tablespoons of olive oil and the butter and sauté the onion until glossy. About 2 minutes.
Add the white wine and deglaze the pot, scraping the bits from the bottom with a wooden spoon. Reduce to half.
Add the garlic, cloves, nutmeg & thyme and cook for about 3 minutes while stirring.
Pour the stock into the pot followed by the meat. Bring the mixture to a boil, turn down the heat to a gentle simmer, cover with a tight fitting lid and cook for one hour, stirring occasionally.
Add the potatoes & green beans, stir to combine and season with salt & pepper. Cover with the lid and cook for 1 hour. Move the lid only a little to the side allowing steam to escape (this will thicken the sauce a little, if necessary) and cook for a further 30 minutes until the lamb is tender and the potatoes are well cooked.
Taste and adjust seasoning. Add the lemon juice and gently stir.

Serve with fluffy white rice or mashed potato.



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