Green Bean Stew (Bredie)

This is one of those warm nostalgic childhood memories. My mother used to make these pots of comfort very often, I would say stews raised me. It was always served with rice and sweet and sour beetroot salad.  

So as the season is currently changing I thought it would be great idea to start the chilly season off on a warm note. This is a recipe that I have worked on, I think it works well with beef as well as lamb or mutton.  Preferably use stewing cuts with a little fat in them,  I hope you enjoyed this as much as I did.

• 2 tbsp Vegetable oil
• 200g Onions roughly chopped
• 2 Bay leaf
• 3 Cloves
• 500g Stewing beef / Goulash or soft shin
• 500ml Beef stock
• 250g Potatoes
• 2 tsp Black pepper, freshly ground
• 200g Green beans, topped, tailed and halved.
• Salt to taste
METHOD

1. Add oil to the pressure cooker, as well as the onions, bay leaf, and cloves, sauté until soft.
2. Remove the onions and brown the stewing beef.
3. When the onions are done add the beef stock, potatoes, and black pepper.
4. Follow the instructions of the pressure cooker manufacturer and pressure cook the items until the meat is soft, 30 - 45min.
5. As soon as the meat is soft, add the green beans and cook without a lid until the beans are soft.
6. Push the beans under the cooking liquid, do not overcook.
7. You want the liquid the reduce to a thin sauce consistency.
8. Serve with rice and beetroot.