Lamb Carrot and Tomato Stew
1 hr 45 min.
Heat the oil in a large flameproof casserole. Add the lamb and seal on all sides. Add the flour and stir continuously until it browns.
Remove from the heat and add the stock stirring briskly, bring to the boil. Add the tomato puree, bouquet garni and seasoning.
Place the lid on the casserole and simmer for 1 – 1 ½ hour.
Meanwhile peel the onions, wash and peel the carrots and turnips and cut into bite sized pieces.
Remove the casserole from the heat and discard the bouquet garni. Add the onions, carrots, and turnips and sliced green beans, replace the lid and continue to simmer for 20 minutes.
Add the chopped tomatoes, frozen peas and broad beans and cook for another 10 minutes. Decant into a warm serving dish and garnish with cherry tomatoes and fresh thyme.