My Mothers Green Bean Bredie Stew Recipes

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MY MOTHER'S GREEN BEAN BREDIE (STEW)



My Mother's Green Bean Bredie (Stew) image

This is an old family favourite, and please forgive me if the quantities are not very precise - it's just one of those dishes we cook with no exact ingredient measures. I have also adapted it for the pressure cooker, which makes a somewhat fresher-flavoured stew in half the time of the original. To give the whole affair a Cape Malay twist, steam some cinnamon stick, cardamom, cloves, garlic, green ginger and chillies with the meat and serve the tomato and onion salad chopped into cubes, also with a touch of green chillie.

Provided by Charliecooks

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

6 slices lamb necks, not too thin
1 onion, coarsely chopped
1 teaspoon toasted ground coriander
3 whole cloves or 1/8 teaspoon ground cloves
salt
white pepper
3 medium potatoes, peeled and cut into eight pieces each
1 lb fresh green beans, cut into 1/2-inch lengths
1 tablespoon of good butter

Steps:

  • Steam the lamb neck, onion and spices (salt sparingly) with 1/2 cup of water for half an hour or until very tender.
  • (In the pressure cooker I use, this means that there is still a good bit of juice left; otherwise add another half cup before the next step - the stew should end up moist but without runny juices).
  • Add the potatoes and beans and steam for another 5 minutes, by which time the potatoes should be falling apart.
  • Taste for seasoning (quite peppery is good) and mash the potatoes, beans and a fair-sized lump of butter with a potato masher.
  • It doesn't matter if some bits of the meat come off the bone and get mixed into the mashed potatoes and beans.
  • Serve with glazed carrots and a sweet and sour tomato and onion salad.

Nutrition Facts : Calories 196.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 37.8, Carbohydrate 39, Fiber 8, Sugar 4, Protein 5.6

LAMB STEW WITH GREEN BEANS



Lamb Stew with Green Beans image

This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!

Provided by Kathy Bezemes Walstrom

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h

Yield 12

Number Of Ingredients 13

3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce
3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
½ teaspoon dried mint
½ teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
  • Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 7.8 g, Cholesterol 81.6 mg, Fat 27.9 g, Fiber 3.2 g, Protein 20.6 g, SaturatedFat 11 g, Sodium 271.9 mg, Sugar 2.7 g

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