Lamb Stew (navarin Of Lamb)

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 1 trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
• 2 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.
• 3 in a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside.
• 4 in what remains of the butter/oil in the pan, saute onion till golden.
• 5 add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes.
• 6 stir the flour in well, then add tomato paste and mustard.
• 7 return the meat to the pan; add potatoes and bouquet garni.
• 8 pour in the beef stock and mix thoroughly.
• 9 bring to the boil and then reduce heat, simmering covered for 1 hour.
• 10 add the green beans and cook for a further 20 to 30 minutes;.
• 11 the meat should be tender and the sauce thick.
• 12 remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread.