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Hearty Meat and Veg Braise

Name: Hearty Meat and Veg Braise
Total time: 1 h
Yield: 4
Ingredients: 2 tablespoons clarified butter; 18 ounces lamb; 2 tablespoons tomato puree; 4 cups vegetable stock; 1 bunch soup vegetable (parsley, carrot, leek, celery, parsley root, turnip); chopped; 8 shallots (peeled); 1 bay leaf; salt; freshly ground peppers; 2 cups frozen peas; 2.667 cups potatoes (peeled and diced); 3 carrots (diced); 1 teaspoon dried Savory; 1 tablespoon marjoram (chopped); 1 tablespoon butter; 1 tablespoon All purpose flour

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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

560

calories

Calories

Nutritions

1 serving contains
(Percentage of daily recommendation)

Calorie	560 kcal	(27 %)	more
Protein	41.36 g	(42 %)	more
Fat	23.86 g	(21 %)	more
Carbohydrates	47.62 g	(32 %)	more
Sugar added	0 g	(0 %)	more
Roughage	8.51 g	(28 %)	more

Our nutritional traffic light explained

more nutritions

Vitamin A	1,337.68 mg	(167,210 %)
Vitamin D	0 μg	(0 %)	more
Vitamin E	0.65 mg	(5 %)
Vitamin B₁	0.45 mg	(45 %)
Vitamin B₂	0.45 mg	(41 %)
Niacin	16.3 mg	(136 %)
Vitamin B₆	0.5 mg	(42 %)
Folate	106.65 μg	(36 %)	more
Pantothenic acid	1.14 mg	(19 %)
Biotin	3.37 μg	(7 %)	more
Vitamin B₁₂	3.51 μg	(117 %)	more
Vitamin C	33.59 mg	(35 %)
Potassium	1,020.12 mg	(26 %)	more
Calcium	117.61 mg	(12 %)	more
Magnesium	73.45 mg	(24 %)	more
Iron	6.77 mg	(45 %)	more
Iodine	1.6 μg	(1 %)	more
Zinc	9.15 mg	(131 %)	more
Saturated fatty acids	10.97 g
Cholesterol	133.89 mg		more

Recipe author: EAT SMARTER

My cookbook

Ingredients

Preparation

Ingredients

for 4 servings

2 tablespoons

clarified butter

18 ounces

lamb

2 tablespoons

tomato puree

4 cups

vegetable stock

1 bunch

soup vegetable (parsley, carrot, leek, celery, parsley root, turnip); chopped

shallots (peeled)

bay leaf

salt

freshly ground peppers

2 cups

frozen peas

2 ⅔ cups

potatoes (peeled and diced)

carrots (diced)

1 teaspoon

dried Savory

1 tablespoon

marjoram (chopped)

1 tablespoon

butter

1 tablespoon

All purpose flour

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Preparation

Preparation steps

Step 1/5

Heat the clarified butter in a large pan and brown the meat on all sides. Add the tomato puree and vegetable stock and bring to a boil.

Step 2/5

Skim off any scum from the meat broth with a skimmer and add the soup vegetables, onions, bay leaf and a little salt to the meat.

Step 3/5

Cover and simmer for about 40 minutes.

Step 4/5

Add the potatoes and carrots to the meat after 10 minutes cooking time and simmer until the meat is tender. About 10 minutes before the end of cooking add the marjoram, savory and frozen peas to the stew.

Step 5/5

Mix the flour and butter, stir into the stew and bring to a boil. Allow to thicken slightly, then check the seasoning, remove the bay leaf and serve.