Green bean bredie is a traditional South African stew, originating from Cape Malay cuisine. It is typically made with lamb or mutton and contains plenty of green beans, potatoes, onions and tomatoes. The stew is flavoured with a blend of cinnamon, cloves and nutmeg, creating a rich aromatic gravy, making this bredie ideal for serving over rice or mashed potatoes.
This green bean bredie recipe is the traditional Cape Malay version of my lamb bredie (or lamb stew) which is proving to be very popular.
This is a delicious and hearty stew which absolutely packed with green beans. In fact, there are almost as many beans (by weight) as there is meat in this recipe.
The only reason I'm publishing a stew recipe right now (in the middle of the British summer) is for two reasons:
- I have been inundated with green beans from hubby's allotment and I've been trying to think of ways to use them (besides freezing them obviously) and this bredie came to mind.
- This stew is made with pieces of lamb leg which don't take too much time to tenderise so you don't need to spend too much time in a hot kitchen. I tend to make it in the morning before it gets too hot - the flavours improve on standing - then just warm it up when I'm ready to serve supper.
The beans in this recipe make the stew lighter than a traditional stew which is normally packed with potatoes, carrots and other root vegetables. And the aromatic spices create a tasty gravy that goes so well with either rice or mashed potatoes.
Green bean bredie is traditionally made with lamb knuckle which needs to stew for hours. I've simplified it by using lamb leg, but other than that it is true to the authentic recipe. If you want to use lamb knuckle, you can increase the cooking time to allow the meat enough time tenderise. Otherwise you can make this dish in a slow cooker and I've included the instructions below.
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Ingredients
This will easily feed 4 to 6 people depending on appetite.
- Cubed lamb - this is lamb leg that has been cut into cubes. It doesn't take too long to tenderise. You can use lamb shoulder instead but it will take longer to cook so I've included instructions for cooking this recipe in a slow cooker below. Traditionally this recipe is made with lamb knuckle which I would also recommend cooking in a slow cooker.
- Green beans - you will need almost the same amount of beans by weight as lamb. This recipe is called green bean bredie for a reason 🙂 ). You can use all green beans (sometimes called string beans or French beans) or a mixture of green beans and runner beans. If you use runner beans take care to remove any 'strings' running along the edge of the beans. The beans should be cut into approximately 2" pieces.
- Potatoes - I used baby potatoes which have lovely thin skins and don't need peeling. You can use any firm potatoes that are suitable for boiling. Larger potatoes should be cut into smaller pieces.
- Onions - the onions should be peeled and coarsely chopped.
- Tomatoes - for convenience I used a can of tomatoes. You can use the equivalent amount of freshly chopped tomatoes but include any juices from the fresh tomatoes.
- Garlic - you will need one or two cloves of fresh garlic that has been finely chopped or use a teaspoon of ready-crushed garlic from a jar.
- Allspice - ground allspice has a flavour comparable with cinnamon, cloves and nutmeg. I added a large pinch of ground cinnamon too.
- Worcestershire sauce - this adds a slightly savoury element.
- Flour - used for coating the meat before it is browned.
- Sunflower oil -for browning the meat. You can use olive oil if you prefer.
- Salt - for seasoning - and to your own taste.
- Cornflour (or cornstarch) - not pictured - and only used if the gravy needs thickening.
**You can find the exact ingredient quantities on the printable recipe card at the end of this post**
Instructions
Follow these simple steps to make this green bean bredie.
Step 1: Coat the meat in flour which has been lightly seasoned with salt. Fry on medium to high heat, turning frequently, until the meat has browned on all sides. Transfer the browned meat to a plate and set aside.
Step 2: Add the onions and garlic to the same pan with another splash of oil (if needed) and stirfry then for 4 to 5 minutes until they start to turn translucent.
Step 3: Add the tinned tomatoes, stock, allspice and Worcestershire sauce. Return the meat to the pan. Cover with a lid and simmer for 1 hour or until the meat is tender.
Step 4: Add the beans and potatoes and continue to simmer for another 20 minutes or until the beans and potatoes have softened. Taste for seasoning and add salt and black pepper to taste.
Tips for a perfect outcome
Here are my top tips to ensure your green bean bredie turns out perfectly:
- When browning the lamb, ensure you seal it well on all sides. This will ensure the moisture and flavours remain in the lamb, so that the lamb becomes tender and juicy as it cooks.
- When browning the onions, scrape the bottom of the pan to pick up any remains of the browned meat. This all adds to the flavour of the stew.
- Lamb leg will be perfectly tender after simmering for an hour. Tougher cuts of meat such as knuckle or shoulder will take longer to cook and tenderise. If using these cuts of meat, allow it to simmer for longer and test the meat at intervals until it is cooked to your liking. If you do use a longer cooking time you may have to top up the pan with extra stock.
- If the gravy looks too thin, remove the lid for the last 20 minutes of cooking to allow some of the liquid to evaporate. Alternatively thicken the gravy by stirring in a slurry made with 2 teaspoons of cornflour or cornstarch and 2 tablespoons of cold water. Stir it slowly into the gravy over a low heat until the gravy has thickened to your liking. You may not need all the cornflour mixture.
Make the bredie in a slow cooker
If you would like to make this recipe in a slow cooker, here is how to do it.
Please note these instructions assume you are using a tougher cut of lamb, such as knuckle or shoulder.
- Brown the meat and onions as described in the recipe and transfer them to a slow cooker.
- Add all the remaining ingredients (including the beans and potatoes).
- Cook on low for 6 to 7 hours or on high for 5 to 6 hours. If using cubed leg of lamb, you can reduce both these times by at least an hour.
- Thicken with a slurry of cornflour/cornstarch as described above if necessary.
Serving suggestions
Serve this green bredie over rice or mashed potatoes.
If you would like to serve it with additional vegetables I would suggest a side dish of glazed carrots, butternut or sweet potato. The sweetness of these vegetables will complement the lamb perfectly.
Equipment
I like to use a large saute pan (with a lid) to make this recipe. I find the large surface area allows the liquid to evaporate as the dish cooks and I seldom find it necessary to thicken the gravy with cornstarch. If you use a large saucepan you will be more likely to have to thicken the gravy as the deeper saucepan will prevent the liquid evaporating quite as much.
Storage
This dish can be cooled and frozen for up to 4 months. Pack it into plastic containers in meal-sized portions before freezing.
To use, let it defrost in the refrigerator and reheat in a saucepan on the stove until piping hot. You may find the beans have lost a little crispness due to being frozen and defrosted
You can also store leftovers in the refrigerator for up to 3 days. Reheat as above.
FAQ
Cape Malay cuisine is a distinctive and flavorful culinary tradition that originated with the Cape Malay community in South Africa. This community is primarily descended from Malay, Indonesian, and African slaves and political exiles who were brought to the Cape Colony by Dutch settlers during the 17th and 18th centuries.
Cape Malay dishes are known for their aromatic and spicy flavors. Common spices include cinnamon, cardamom, cloves, ginger, coriander, cumin, and turmeric.
Bredie is the Afrikaans word for 'stew' and it is pronounced brie-a-di.
Yes, you can make a green bredie using beef.
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Related recipes
You can find many similar recipes on my soups, stews and casserole recipes page. Here are few featuring lamb which you might enjoy:
📋The recipe
Green bean bredie with lamb
(Click the stars to rate this recipe)
Equipment
- Saute pan with lid OR
- Large saucepan with lid
- Sharp Knife
- Chopping Board
Ingredients
- 1 pound / 450 grams lamb leg cubed
- 14 ounces / 400 grams green beans cut into 2-inch lengths
- 12 ounces / 350 grams potatoes cut into chunks
- 14 ounces / 400 grams canned tomatoes
- 1 medium onion diced
- 2 cloves garlic finely minced
- 1 teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- 2 tablespoons flour for coating meat
- 2 tablespoons sunflower or olive oil for frying
- 2 tablespoons Worcestershire sauce
- 2 cups beef stock
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
Instructions
- Coat the meat in flour which has been lightly seasoned with salt. Fry in sunflower oil on medium to high heat, turning frequently, until the meat has browned on all sides. Transfer the browned meat to a plate and set aside.1 pound / 450 grams lamb leg, 2 tablespoons sunflower or olive oil, 1 teaspoon salt, 2 tablespoons flour
- Add the onions and garlic to the same pan with another splash of oil (if needed) and stir-fry them for 4 to 5 minutes until they start to turn translucent.1 medium onion, 2 cloves garlic
- Add the tinned tomatoes, stock, allspice and Worcestershire sauce. Return the meat to the pan. Cover with a lid and simmer for 1 hour or until the meat is tender.14 ounces / 400 grams canned tomatoes, 1 teaspoon ground allspice, ¼ teaspoon ground cinnamon, 2 tablespoons Worcestershire sauce, 2 cups beef stock
- Add the beans and potatoes and continue to simmer for another 20 minutes or until the beans and potatoes have softened. Taste for seasoning and add salt and black pepper to taste.14 ounces / 400 grams green beans, 12 ounces / 350 grams potatoes, ½ teaspoon black pepper
- Serve hot spooned over white rice or mashed potatoes.
Notes
- When browning the lamb, ensure you seal it well on all sides. This will ensure the moisture and flavours remain in the lamb, so that the lamb becomes tender and juicy as it cooks.
- When browning the onions, scrape the bottom of the pan to pick up any remains of the browned meat. This all adds to the flavour of the stew.
- Lamb leg will be perfectly tender after simmering for an hour. Tougher cuts of meat such as knuckle or shoulder will take longer to cook and tenderise. If using these cuts of meat, allow it to simmer for longer and test the meat at intervals until it is cooked to your liking. If you do use a longer cooking time you may have to top up the pan with extra stock.
- If the gravy looks too thin, remove the lid for the last 20 minutes of cooking to allow some of the liquid to evaporate. Alternatively thicken the gravy by stirring in a slurry made with 2 teaspoons of cornflour or cornstarch and 2 tablespoons of cold water. Stir it slowly into the gravy over a low heat until the gravy has thickened to your liking. You may not need all the cornflour mixture.
- Brown the meat and onions as described in the recipe and transfer them to a slow cooker.
- Add all the remaining ingredients (including the beans and potatoes).
- Cook on low for 6 to 7 hours or on high for 5 to 6 hours. If using cubed leg of lamb, you can reduce both these times by at least an hour.
- Thicken with a slurry of cornflour/cornstarch as described above if necessary.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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Janetta Malan
Lovely recipe. Not eaten end product yet. Smells promising!
VJ
Ooh - I do hope you enjoy it! It's one of my favourite dishes to make! Do let me know how it turned out!
VJ
This is one of my all-time favourite stews. Not as heavy as a traditional stew made with lots of root vegetables - this stew is lighter, with green beans and tomatoes.