Serves / Makes

Cooking Time:

> 90 min

Cooking Style:



30 – 45 ml oil
2 onions, chopped
2 cloves garlic, crushed
1 kg soft shin or stewing beef, cubed
750 ml beef stock
250 ml water
400 g green beans, chopped finely
2 potatoes, peeled & largely chopped
Salt & freshly ground black pepper to taste
Juice of 1 lemon
250 ml LANCEWOOD Sauce Delight™ Pepper Sauce

200 g green beans, ends trimmed
Grated zest of 1 lemon
2 cloves garlic, crushed
45 ml fresh flat leaf parsley, chopped


Heat the oil in a large casserole dish and fry the onions until soft and golden. Add the garlic and fry for 1 minute. Remove with a slotted spoon and set aside.

Add a little oil and brown the meat in batches.

Return the browned meat to the casserole together with the onions. Add the stock and water and simmer over low heat for 1 ½ hours until the meat is tender.

Add the green beans and potatoes and simmer over low heat until soft.

Add the lemon juice, seasoning to taste and stir in the pepper sauce.

In a separate pot, cook the green beans al dente. Drain and arrange on top of the stew.

Mix the lemon zest, garlic and parsley together and sprinkle on top.

Serve with buttery mashed potatoes.

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Pepper Sauce

Pepper Sauce