Lamb Stew (Navarin of Lamb)

Recipe by FlemishMinx
READY IN: 2hrs 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
  • Prepare the vegetables: peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips and potatoes and cut into small chunks; clean celery and slice; top and tail green beans.
  • In a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside.
  • In what remains of the butter/oil in the pan, saute onion till golden.
  • Add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes.
  • Stir the flour in well, then add tomato paste and mustard.
  • Return the meat to the pan; add potatoes and bouquet garni.
  • Pour in the beef stock and mix thoroughly.
  • Bring to the boil and then reduce heat, simmering covered for 1 hour.
  • Add the green beans and cook for a further 20 to 30 minutes;.
  • the meat should be tender and the sauce thick.
  • Remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread.
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