Ingredients:
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 cubes, dissolved in
3 cups water
1 bouquet garni ( thyme, parsley and bayleaf)
1/4 cup chopped fresh parsley
Directions:
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.
Servings: 4
Time preparation: 25 min.
Time total: 145 min.