Green Bean Stew with Coriander & Jason’s Hill Merlot 2021
Serves: 4–6 | Prep time: 20 min | Cook time: 1.5–2 hours
Ingredients:
• 500g lamb or mutton stew pieces (neck, rib, or shoulder cuts work well)
• 1 tablespoon oil (sunflower or olive oil)
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 teaspoons ground coriander
• 1 teaspoon ground black pepper
• Salt, to taste
• 3–4 medium potatoes, peeled and cubed
• 300g green beans, ends trimmed and cut in thirds
• 2 cups water (or enough to cover meat)
• 1 bay leaf
• Fresh coriander (cilantro), chopped (for garnish)
• Optional: 1 teaspoon sugar (to balance acidity if needed)
Instructions:
1. Brown the meat:
1. In a large heavy pot, heat the oil over medium-high heat.
2. Add the lamb pieces and brown on all sides until golden. Remove and set aside.
2. Sauté the aromatics:
1. In the same pot, lower the heat to medium. Add the chopped onion and cook until soft and translucent (about 5 minutes).
2. Add the garlic, ground coriander, black pepper, and a pinch of salt. Stir until fragrant (1–2 minutes).
3. Simmer the meat:
1. Return the browned meat to the pot.
2. Add the bay leaf and pour in enough water to just cover the meat.
3. Cover and simmer gently for about 1 to 1.5 hours, until the meat is tender.
4. Add potatoes and beans:
1. Once the meat is soft, add the cubed potatoes and green beans to the pot.
2. Simmer uncovered for another 30–40 minutes, or until the potatoes and beans are tender and the sauce has thickened slightly. Stir occasionally.
5. Final seasoning:
1. Taste and adjust with more salt or a touch of sugar if needed.
2. Remove the bay leaf.
6. Garnish and serve:
1. Just before serving, sprinkle generously with freshly chopped coriander.
2. Serve hot with rice, samp, or crusty bread.
Tips:
1. For a richer flavour, you can add a chopped tomato or a splash of Worcestershire sauce with the onions.
2. The stew can be made ahead and actually tastes even better the next day.
