There’s something deeply comforting about a pot of Groenboontjie Bredie, and if you’re not Afrikaans, Green Bean Stew – technically it should be called a Lamb and Green Bean Stew but the amount of green bean you add is enough to feed a little army). This dish quietly simmers on the stove, filling the kitchen with a rich, homely aroma that feels like you’re being teleported back to days spent with your gran. If you grew up in an Afrikaans household, this lamb and green bean stew is more than just food—it’s a memory. It’s Sunday afternoons, family gathered close, and the gentle clatter of plates as everyone eagerly waits for that first spoonful, with a glance or two from ouma making sure you finish every last bit.
At its heart, this dish is beautifully simple. Tender, bone-in lamb pieces are slowly cooked until they’re melt-in-your-mouth soft, releasing their deep, savoury flavour into the stew. Onions , garlic and mixed dried herbs form the base, sautéed until fragrant, while tomato paste, dash of vinegar and crushed tomatoes bring a rich, slightly tangy depth. A touch of chili adds just enough warmth to keep things interesting without overpowering the dish. Then come the stars: generous handfuls of fresh green beans and hearty chunks of potato, soaking up all that flavour as they cook down into a thick, comforting gravy.
What makes Groenboontjie Bredie so special is how a handful of humble ingredients can create something so satisfying. It’s the kind of meal that doesn’t need fuss or fancy techniques—just time, patience, and a good pot. This way of cooking it was made “ouma se kos… ouma se kos”.
This green bean stew served over fluffy white rice or alongside slices of freshly baked sourdough, this stew truly shines. The bread, in particular, is perfect for soaking up every last bit of that rich tomato gravy. It’s simple, nostalgic, and utterly delicious—proof that the best meals are often the ones that remind us of home.
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Le Creuset Flame Cast Iron Round Casserole 24cm
Groenboontjie Bredie | Lamb and Green Bean Stew
Ingredients
- 2 tbsp olive oil
- 1 kg lamb meat bone in
- 1 large white onion diced
- 50 gram tomato paste
- 3 cloves garlic finely sliced
- 1 medium red chili or to your heat preference
- 1 tsp mixed dried herbs
- 400 grams crushed tomatoes
- 400-600 ml/grams warm water
- 2 tbsp white wine vinegar
- 600 grams green beans stems removed and sectioned into 5cm pieces
- 4 medium potatoes peeled and quartered
- 1 ½ tsp fine sea salt or to taste
Instructions
- Start by bringing a large Dutch oven or pot to a medium-high heat and add the lamb pieces. Brown thoroughly, in batches if needed, you want the fat to render as this will deliver a flavourful dish.
- Once browned, add the dice onion, tomato paste, mixed dried herbs, garlic and chili. Sauté for 2 minutes or until the paste starts to stick to the base of the pot.
- Add the crushed tomatoes, water, white wine vinegar and green beans. Mix well. Top with the quartered potatoes and cover. Simmer for 1 hour on a medium-low heat. Note: resist stirring the stew during this hour. You may add up to an additional 200ml water if the stew becomes a tad too thick.
- Remove the lid and gently stir the stew. Cover again and continue simmering for 30 minutes at low-medium heat.
- Remove the lid, gently stir and allow to simmer uncovered for another 30 minutes, ensuring the gravy thickens to your liking. The lamb should be tender and falling of the bone.
- Season with salt and coarsely ground pepper to your taste and serve with fluffy white rice and or freshly buttered bread.