Today’s Foodie Friday recipe is another family favourite, even tho we don’t cook it so often. It’s a perfect dish for the colder months but it a slow cooking process so please allow ample time if you’d like to prepare this stew. Oh and this was a great excuse to finally try out my new heavy bottomed pot. Green Bean Stew
- 1 Onion, chopped
- +- 1.5kg Sheep’s Neck (You can get half of this and half stewing mutton)
- 500 grams Green Beans, cleaned and chopped
- 5 Medium Sized Potatoes, peeled and sliced
- 1 Tomato, peeled and sliced
- 1 Cup Water
- 1 Teaspoon Sugar
- Salt and White Pepper to taste
Brown the onion in some oil in a heavy bottomed pot, over medium-high heat, once the onion is browned add the meat and brown as well, I brown them a few pieces at a time and then add everything back into the pot. Once all your meat is browned turn the heat off. Layer the beans over the meat, then the potato slices and lastly the tomato. Sprinkle sugar, salt and pepper over. Lastly pour the water over, close the pot with the lid and turn the heat on low and let it simmer for about 2 hours. Check on it regularly (and don’t stir it, at all!) to make sure it doesn’t boil dry and burn, if the moisture level seems a bit low top it up with some more water. Give the pot a stir just before serving and serve with rice. Enjoy!
Let me know if there are any specific food type recipes you guys would like to see!