Lamb Stew with Green Beans and Potatoes
Ingredients
- Ingredients
- 500 grams lamb (from the shoulder)
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 2 onions
- 1 bay leaf
- 7 peppercorns
- salt
- freshly ground peppers
- 500 grams green Beans
- 400 grams potatoes
- 3 Tomatoes
- 1 tsp dried Savory
- parsley
- 1 Tbsp butter
- 1 Tbsp Pastry flour
Preparation steps
Place meat in a pot with about 1.5 liters (approximately 6 cups) of water and bring to a boil. Rinse and peel soup vegetables and chop. Peel onions, cut one into rings, dice the other.
Add soup vegetables, onion rings, bay leaf and peppercorns to the meat, season with salt. Simmer, covered, for about 40 minutes or until meat is tender.
Rinse and dry beans, trim ends and cut into 4 cm (approximately 1 1/2 inch) long pieces. Peel and dice potatoes. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice.
Remove meat from the broth. Strain broth through a sieve into a second pot. Add potatoes and simmer for about 10 minutes, add beans, tomatoes and savory and simmer for another 10-15 minutes. Rinse and chop parsley.
Cut meat into bite-sized pieces and add to the stew. Heat butter in a pan and saute diced onion, sprinkle with flour and saute briefly. Add a little broth and simmer for a few minutes. Add onion to the stew and simmer until it thickens slightly. Season to taste and sprinkle with parsley. Serve stew hot with fresh, crusty bread, if desired.
