Chakalaka bean stew

Recipe Disclaimer

Tap for method

Ingredients (16)

1 kg	beef short ribs — cut into pieces
	salt and freshly ground black pepper
60 ml	flour — cake
	oil — for frying
2	onion — chopped
4	garlic — cloves, crushed
500 ml	stock — beef
1	tin whole tomatoes
1	chakalaka — tinned
4	carrots — sliced
15 ml	sugar
	lemon — zest and juice
500 g	green beans — trimmed and roughly chopped
	to serve — to serve
	pap — cooked
	parsley — chopped, optional

Tap for ingredients

Method:

1. Season the ribs all over with salt and pepper. Roll in the flour to coat, shaking off any excess.

2. Heat a little oil in a deep saucepan and brown the meat in batches. Remove and set aside.

3. Add a little more oil to the saucepan if needed and fry the onions and garlic until fragrant.

4. Return the meat to the saucepan and pour the stock over. Bring to the boil, lower the heat and simmer until the meat is tender. Stir occasionally to ensure the meat isn’t catching and add a little more water if the stew becomes dry.

5. As soon as the meat is tender, add the rest of the ingredients and simmer slowly until the green beans are soft and the sauce has thickened.

6. Add more salt and pepper if needed.

7. To serve: Spoon the stew over the pap and garnish with parsley (if using).