back to cookbook
Lamb Stew with Chestnuts
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 140 grams dried, white Beans
- 100 grams dried Chestnuts
- 400 grams lamb (shoulder)
- 150 grams green Green beans
- 200 grams Pumpkin
- 1 shallot
- 1 garlic clove
- 2 Tbsps vegetable oil
- 1 bay leaf
- 1 Tbsp dried Savory
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 700 milliliters Vegetable broth
- salt
- freshly ground peppers
back to cookbook
print shopping list
Preparation steps
1.
Soak beans and chestnuts in cold water separately overnight. Peel chestnuts. Rinse and pat dry meat, cut into bite-sized cubes. Rinse green beans, chop if needed. Cut pumpkin pulp into cubes. Peel shallot and garlic and chop finely.
2.
Heat oil in a saucepan and brown meat on high heat on all sides. Add shallot, garlic, bay leaf, savory, tomato paste and well-drained beans and chestnuts. Saute briefly and deglaze pan with red wine and broth. Season with salt and pepper and simmer for 1 1/4-1 1/2 hours on medium heat.
3.
20 minutes before the end of cooking, add green beans. 10 minutes before the end of cooking, add pumpkin. Season stew to taste and place into warmed plates. Serve.
Related Recipes
Perfect For Summer
Get Fit!
Simple, But Good
Quick Recipes
Weeknight Dinners
Breakfast Ideas
Popular Cookbooks
Cookbooks of the week
