Beef and Green Bean Stew
- 1.5 kg soft beef shin, or similar boneless stewing beef
- 4 Tbsp (60 ml) cake flour
- salt and ground black pepper
- vegetable oil, for frying
- 2 large onions, finely chopped
- 4 cloves garlic, crushed
- 3 Tbsp (one 50 g sachet) tomato paste
- 2 x 400 g tins chopped tomatoes
- 2 cups (500 ml) beef stock
- 1 Tbsp (15 ml) dried mixed herbs
- 8 carrots, peeled
- 400 g green beans
- ½ cup (125 ml) Crosse & Blackwell Tangy Mayonnaise
1. Cut the beef into big cubes. Place the flour in a plastic bag, season to taste with salt and black pepper, then add the beef. Shake the packet well so each cube is dusted all over with flour.
2. Heat some vegetable oil in a big pot. When the oil is very hot, add one third of the beef cubes and fry them over a high heat for a few minutes, or until well browned. Take care not to over-crowd the pan, or the beef will not brown.
3. Remove the cubes with a slotted spoon and set aside on a plate. Fry the remaining beef in another two batches, adding more oil if necessary, and set aside.
4. In the same pan, gently fry the onion until soft and golden. Add the garlic and tomato paste, stir well, and cook for a further 30 seconds.
5. Add the tinned tomatoes, beef stock and herbs. Return the browned beef cubes and their juices to the pot. Stir well and cook over a medium-low heat for 45 minutes.
6. Cut the carrots into 2-cm slices and add them to the pot. Cook for another 45 minutes, or until the beef is very soft and the carrots are tender. Stir occasionally, and add a little more stock or water if there isn’t enough gravy.
7. Trim the beans and cut them into 3-cm pieces. Add them to the pot, stir in the mayonnaise and simmer for a further 8 minutes, or until the sauce is rich and creamy and the beans are just cooked through, but still bright green.
Serve your stew piping hot with pap, rice or mashed potato. You can make this rich, creamy stew well in advance (stews often taste better the next day!). However, it’s best to add the green beans ten minutes or so before you serve the stew, or they will lose their bright green colour. This is a versatile recipe that can be adapted according to what ingredients you have in the fridge or cupboard. Try adding a dash of Worcestershire or soy sauce, bay leaves, fresh thyme, potatoes, celery or leeks. You can also make this stew in a slow cooker. Cook the beef and carrots together on the highest setting for 6-8 hours, then add the green beans and mayonnaise 30 minutes before you’re ready to serve.