About this recipe:This lamb stew is a lighter version of more traditional recipes, but still provides the comfort of those heartier stews. It is a great way to make use of extra vegetables from your garden. Serve with crusty bread.
2 tablespoons olive oil
675g boneless lamb shoulder, cut into 2.5cm cubes
salt and ground black pepper to taste
5 cloves garlic, sliced thin
125ml red wine
125ml chicken stock
900g tinned chopped tomatoes
1 teaspoon dried oregano
1 bay leaf
4 potatoes, peeled and cut into 2.5cm pieces
225g fresh green beans, trimmed
1 red pepper, seeded and cut into 2.5cm pieces
2 small courgettes, sliced
3 tablespoons chopped fresh parsley
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Heat the olive oil in a casserole. Season the lamb with salt and pepper; cook in the hot oil until browned, 2 to 3 minutes. Add the garlic; cook and stir 1 minute. Pour the red wine and chicken stock into the casserole and bring to the boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Reduce the heat to medium-low; add the tomatoes, oregano and bay leaf to the pot. Simmer gently until the lamb is tender, about 45 minutes.
Raise heat to medium-high. Add the potatoes, green beans, red pepper and courgette to the pot. Cook until the vegetables are tender, another 15 to 20 minutes. Sprinkle the parsley over the soup. Remove the bay leaf and season with salt and pepper before serving.