1 to 1.5kg of lamb shoulder or leg cut into small kebab style chunks
Salt and pepper to season
1 litre vegetable stock
1 to 2 tbsp tomato puree
150ml red wine or port
1 can of chopped tomatoes
About 200g of French green beans, trimmed and cut in half
1 or 2 potatoes such as King Edwards or Maris Piper, peeled and cut into cubes
1 large onion, finely chopped
1 large carrot, finely chopped
1 stick of celery, finely chopped
1 stick of leek, finely chopped
Handful of flat leaf parsley, roughly chopped
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Method Prep:15min › Cook:45min › Ready in:1hr
Season the flour with salt and pepper. Coat the lamb lightly in the seasoned flour. Pour about 50ml (2 tablespoons or so) of olive oil in a large deep pot and fry on a medium to high heat until browned. Set aside.
In the same pot, using the same oil, fry the chopped onions, carrot, celery and leek on a low heat until softened. Add the wine or port and reduce by half (you may want to turn the heat up to do this).
Stir in the lamb and add the tomato puree, mixing thoroughly to coat the lamb. Add the canned or creamed tomatoes,green beans and stir again.
Add your stock, being careful not to add too much. You may or may not need 1 litre, add just enough to cover the lamb and beans. Allow to cook on a medium to low simmer for approximately 45 minutes until the stew has thickened into a delicious gravy style sauce.
Made this for dinner last night, served it with couscous and it was totally delicious. My husband went back for a second helping. I thought I had some chickpeas but didn't so I sliced an aubergine into rings and covered the top of the stew with them for the last 20mins of cooking, really nice. - 03 Apr 2016