Green Beans Stew with Meat

This healthy comfort dish can be cooked up to 2 days ahead and reheated over low heat. This can be served with rice.

• 1 lb stewing meat chunks (Beef or Lamb)
• 2 lb Green Beans cut into 1 inch pieces
• 3 tablespoon corn oil
• 2 tablspoon tomato paste
• 2 cloves garlic chopped
• Salt & pepper to taste
• 2 litre chicken stock – or water

In a large pot heat the oil, add the meat, sauté for a few minutes on each side.

 

Add the tomato paste and garlic, sauté for 2 minutes to release its aroma, add enough chicken stock to cover half the pot. Bring to a boil, reduce the heat and let simmer for 1 hr. Add the cut beans, salt & pepper and add more stock or water. Let simmer until the beans and meat are tender and the sauce is reduced.

The finished dish should have little sauce.