Ingredients
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1 kg lamb
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30 g butter
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2 tablespoons olive oil
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2 garlic cloves
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2 carrots
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2 parsnips
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2 potatoes
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2 stalks celery
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12 fresh green beans
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1/4 cup flour
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2 tablespoons tomato paste
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2 teaspoons Dijon mustard
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3 cups water
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1 bouquet garni (thyme, parsley and bayleaf)
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1/4 cup chopped fresh parsley
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2 large onions
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1 beef bouillon cube, dissolved in
Instructions
- 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.