This stew is special for two reasons: my mom gifted me a gorgeous Dutch oven, and she also introduced me to beef back ribs. If you’ve never cooked them, they’re cut from the backbone, it’s meaty, rich, and perfect for slow cooking. Together, they make comfort food you’ll want in every season.
This recipe is also a bit of a play on a traditional South African green bean bredie (Afrikaans word for stew, with its originates from Cape Malay cuisine), usually made with lamb. But this time, I swapped the lamb for Canadian beef back ribs (from my favourite place, Costco 😆) and honestly, it works beautifully. Same slow-cooked comfort, just a different kind of richness.
Mom’s Tip: Marinate the ribs in plain Greek yogurt with a sprinkle of tenderizer—it keeps the meat juicy and cuts the cooking time. Toss in green beans at the end for that fresh, bright bite.
So yes, this recipe is part tradition, part “mom wisdom,” and part me needing something hearty for a husband who thinks stew works whether it’s -15°C in February or 30°C in August. 😅
What You’ll Need (Serves 4–6)
- 1.5 kg Canadian beef back ribs (Costco!)
- 2 large onions, thinly sliced into rings
- 5 whole cloves2 tbsp olive oil½ cup plain Greek yogurt (for marinating)
- 1 tsp black or white pepper
- Salt, to taste
- 1–2 cups French green beans, trimmed
- 2 medium potatoes, peeled and cut into chunks
How to Make It
- Marinate the ribs: Coat with Greek yogurt and a little tenderizer, then set aside while you prep the rest.
- Heat the pot: In your Dutch oven, warm olive oil. Add half the onions in a layer, followed by the cloves.
- Layer it up: Place the ribs on top of the onions, then cover with the remaining onion rings. Season with salt and pepper.
- Slow cook: Cover with a lid and let it cook on low heat for 1.5–2 hours. Stir occasionally to make sure the ribs brown on each side.
- Note: With a Dutch oven, you often don’t need to add water—the pot creates its own steam. But if you’re using a different pot, add a splash of water or beef stock if needed.
- Add the potatoes: About 40 minutes before the end of cooking, add the potatoes.
- Add the beans: In the final 10–15 minutes, toss in the green beans so they stay bright and tender.
Serve hot with fluffy white basmati rice, and you’ve got yourself a wholesome, flavour-packed meal.
🌿 Why I Love This Dish
It’s comforting without being fussy, hearty without being heavy. It’s also a reminder that food tells stories. This one weaves together South African Cape Malay heritage (bredie), Canadian beef from Costco, and my mom’s timeless cooking tips.
So whether you call it a stew, a bredie, or just “dinner,” it’s proof that tradition and little twists can live deliciously side by side.
👉 If this stew brought a taste of South Africa to your table, you might also love our lakeside Braai Day story. Smoky wors, juicy chicken, and all the vibes!
Would you try beef back ribs in a stew, or stick to lamb like the traditional bredie? Tell me in the comments!
✨ More flavours from my kitchen and flavour adventures:
From Cape Town to Costco: Easy Garlic Lemon Trout
CocoaGirlinToronto 