Beef Shin with Green bean Stew


Serves 4-6

2 Tbs olive oil
2 kg beef shin, bone-in
1 onion, chopped
2 carrots, peeled and chopped
1 Tbs chopped thyme
1 Tbs chopped oregano
1 Tbs chopped garlic
1 Tbs paprika
1 tsp cayenne pepper
2 Tbs tomato paste
1 beef stock cube
3 cups water
1 Tbs sugar
Salt and pepper
150g green beans, trimmed


Heat olive oil in a pot, then add the beef and cook until browned – you may need to do this in batches depending on the size of your pot.

Add onion, carrots and herbs then sauté until the onion has softened.

Add garlic, paprika, cayenne and tomato paste, then cook for two minutes.

Add stock cube and water then bring to the simmer.

Cover and cook over low heat for 1.5 hours or until the beef is tender… you may need to add more water during cooking if the stew cooks dry.

Once beef is tender, add sugar and season with salt and pepper to taste.

Add the green beans, then simmer for another 5 minutes or until green beans are cooked, but still slightly crisp.

Serve with an accompaniment of your choice – pap, mashed potatoes, rice or ujeqe would be great with this stew.