Meat and Vegetable Stew
9,4 / 10
ready in 2 h. 10 min.
- 800 grams lamb (such as neck)
- 4 onions
- 2 carrots
- 3 Tbsps vegetable oil
- 600 milliliters Beef broth
- 500 grams floury potatoes
Rinse meat, pat dry and chop. Peel onions and dice. Peel carrots and cut into slices. Heat oil in a wide saucepan, brown meat in portions and remove from pan.
In meat drippings, saute onions and carrots for 2-3 minutes. Place meat back in, season with salt and pepper, pour in broth, cover and simmer for about 45 minutes over low heat.
Meanwhile, peel potatoes and dice. Add to pan and simmer for another 45 minutes. Season with salt and pepper and serve.