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Categories:
lamb butter olive oil onions garlic carrots parsnips potatoes stalks celery green beans flour tomato paste mustard bouillon cube water bouquet garni parsley
Viewed: 82 - Published at: 3 years agoIngredients
- 1 kg lamb
- 30 g butter
- 2 tablespoons olive oil
- 2 large onions
- 2 garlic cloves
- 2 carrots
- 2 parsnips
- 2 potatoes
- 2 stalks celery
- 12 fresh green beans
- 1/4 cup flour
- 2 tablespoons tomato paste
- 2 teaspoons Dijon mustard
- 1 beef bouillon cube, dissolved in
- 3 cups water
- 1 bouquet garni (thyme, parsley and bayleaf)
- 1/4 cup chopped fresh parsley
Method
- Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
- Prepare the vegetables: peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips and potatoes and cut into small chunks; clean celery and slice; top and tail green beans.
- In a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside.
- In what remains of the butter/oil in the pan, saute onion till golden.
- Add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes.
- Stir the flour in well, then add tomato paste and mustard.
- Return the meat to the pan; add potatoes and bouquet garni.
- Pour in the beef stock and mix thoroughly.
- Bring to the boil and then reduce heat, simmering covered for 1 hour.
- Add the green beans and cook for a further 20 to 30 minutes;.
- the meat should be tender and the sauce thick.
- Remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread.
