Beef and Green Vegetable Stew

The story …

After all the rich and decadent foods eaten during the festive holidays, I’m craving for a simple, hearty and comforting vegetable stew. In South Africa we prefer to call it “bredie”, the Afrikaans word for stew.

If you’re living in a part of the world where it’s summer right now, invite some friends over and cook this dish outdoors in a potjie (cast-iron pot) over a welcoming fire. It’s so delicious, you’ll want to share this dish. The more, the merrier!

If you’re living in the northern hemisphere, where it’s cold and wintry at present, cook this dish in a large pot on your stove. Your home will soon be enveloped in a warm and comforting aroma.

It’s a simple recipe, very similar to Mauricia’s green bean stew (bredie) recipe. In case you’ve missed that post, I’ll once again share the secrets to a great stew in the useful tips section at the end of this post.

Come on … join me … and savour the satisfying taste of home-made comfort food.

The recipe …

Cooks: 120 minutes   Serves: 6   Level: Moderate

Ingredients

• 30ml (2 tablespoons) cooking oil
• 2 large onions, roughly chopped
• 1 green chilli, finely sliced
• 15ml (1 tablespoon) garlic, minced
• 1.2 kg stewing beef pieces
• 15ml (1 tablespoon) cornflour
• 18 whole baby potatoes
• 4 whole baby onions
• 15ml (1 tablespoon) Worcestershire sauce
• 2 x 300g fresh green beans, sliced in half
• 1 beef stock cube
• 375g mixed brocolli and baby marrow
• 15ml (1 tablespoon) Bisto gravy powder
• 250ml (1 cup) cold water
• 1.4L (6 cups) boiling water
• Salt and pepper

Method

1. Heat the cooking oil in a large non-stick pot on high.
2. Add the onions and sauté until soft and golden brown, about 10 minutes.
3. Add the chilli and garlic, and sauté for 2 minutes.
4. Add the stewing beef, and add some of the boiling water, as and when needed.
5. Braise until dark brown, about 45 minutes.
6. Add the cornflour and mix well with the meat.
7. Then add the potatoes and baby onions.
8. Now add the Worcestershire sauce, and add some more of the boiling water, as and when needed.
9. Season with salt and pepper.
10. Reduce the heat to a simmer, and allow to cook for about 20 minutes.
11. Add the green beans and beef stock cube.
12. Cook for 10 minutes, then add the brocolli and baby marrow.
13. Mix the Bisto gravy powder with the cold water, and add this mixture to the pot.
14. Season with some more salt and pepper, if needed.
15. Add the remaining boiling water, if and when needed.
16. Cook until the potatoes are soft and tender, about 30 minutes
17. Serve hot.

Serve

• on a bed of white long grain or basmati rice; with a side of Mauricia’s zesty pickled red onions, pickled cucumber or grated beetroot and onion salad

Useful Tips

1. The first secret to any great stew lies in the browning of the meat. The pot needs to be piping hot. The result … meat that is deep brown in colour and big on flavour. The bits of brown sticking to the base of the pot is where the magic happens.
2. The second secret lies in simmering the stew … low and slow … after the meat has been browned. The result … melting-in-your-mouth tender meat.
3. A final tip. Don’t “drown” the stew in water. It’s important to add the water to prevent burning and also to have a delicious gravy, but only add as and when needed. Add too much water, and you’ll have a “grey” and tasteless stew.

Bon appétit!

Author: Mauricia Jordaan

Photographer: Mauricia Jordaan