Lamb Stew – You will need:
- 1 to 1.5kg of lamb shoulder or leg cut into small kebab style chunks
- 1 litre vegetable stock
- 1 to 2 tbsp tomato paste
- 150ml red wine or port
- 1 can of chopped tomatoes or try Sainsbury’s own Creamed tomatoes, divine!
- About 50g Plain flour for coating lamb
- About 200g of French green beans, trimmed and cut in half
- 1 or 2 potatoes such as King Edwards or Maris Piper, peeled and cut into cubes
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 1 stick of celery, finely chopped
- 1 stick of leek, finely chopped
- Handful of flat leaf parsley, roughly chopped
- Salt and Pepper to season
- Olive oil for frying
Preparation:
- Season the flour with salt and pepper. Coat the lamb lightly in the seasoned flour, put about 50ml of olive oil in a large deep pot and fry on a medium to high heat until browned. Set aside.
- In the same pot, using the remaining oil, fry the chopped onions, carrot, celery and leek on a low heat until softened, add the wine or port and reduce by half (you may want to turn the heat up to do this).
- Stir in the lamb and add the tomato paste, mixing thoroughly to coat the lamb. Add the canned or creamed tomatoes,green beans and stir again.
- Add your stock, being careful not to add too much. You may or may not need 1 litre, add just enough to cover the lamb and beans. Allow to cook on a medium to low simmer for approximately 45 minutes until the stew has thickened into a delicious gravy style sauce.
- After 30 minutes, add the cubed potatoes and allow to cook out until the potatoes have softened. Check the taste and season accordingly, adding the parsley at the same time.
