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French Spring Lamb Stew
Preparation : 30 min
Cooking : 0 min
Total time : 2 h 30 Rest : 2 h
750 g lamb, cut into 5cm pieces
3 tbsp olive oil
1 tbsp sugar
1 tbsp salt
1 tsp freshly ground black pepper
500 ml lamb or beef stock
2 tbsp of tomato purée
250 g chopped canned tomatoes
2 cloves garlic, finely chopped
1 tbsp fresh rosemary, chopped finely
1 tbsp fresh thyme, chopped finely
1 leaf bay leaf
4 chat potatoes, peeled and diced
1 large carrot, peeled and sliced
3 shallots, peeled and halved
1 turnip, peeled and diced
125 g of petits pois
125 g canned haricot beans, drained and rinsed
2 tbsp plain flour
Associated products
- 750 g lamb, cut into 5cm pieces
- 3 tbsp olive oil
- 1 tbsp sugar
- 1 tbsp salt
- 1 tsp freshly ground black pepper
- 2 cloves garlic, finely chopped
- 1 tbsp fresh rosemary, chopped finely
- 1 tbsp fresh thyme, chopped finely
- 1 leaf bay leaf
- 2 tbsp plain flour
- 2 tbsp of tomato purée
- 500 ml lamb or beef stock
- 250 g chopped canned tomatoes
- 4 chat potatoes, peeled and diced
- 1 large carrot, peeled and sliced
- 3 shallots, peeled and halved
- 1 turnip, peeled and diced
- 125 g of petits pois
- 125 g canned haricot beans, drained and rinsed
David Bitton for Magimix
2 comments
Just like the review above, it's very tasty but the potatoes didn't cook at all. You'd be best to cook them from the beginning with the meat or steam them to par cook them before hand. Otherwise it would be 5 stars.
the flavour and consistency of this recipe is absolutely beautiful. however, I think step 4 needs some alteration. after 1 hour at 100 degrees, my vegetables were not cooked and the meat not tender. I transferred to a casserole dish, lid on at 160 fan forced for an hour.