Lamb stew with spring vegetables

• Preparation:1 hour
• Cooking time:1h40
• Complexity:Medium

Ingredients for 6 people

• 2 kg of lamb (boneless shoulder and neck)
• 2 tbsp. tablespoon olive oil
• 2 onions
• 50g flour
• 4 tomatoes
• 1 small can of tomato puree
• 25 cl of white wine
• 1 clove of garlic
• 1 kg of new potatoes
• 500g baby carrots
• 400g of turnips
• 200g green beans
• 200g peas
• 100 g small white onions
• bouquet garni, chopped parsley, salt, pepper

Preparation

Cut the meat into pieces then season them with salt and pepper before browning them in olive oil with the sliced ​​onions. When everything is nicely browned, sprinkle the flour and add the white wine. Fill with hot water until the pieces of meat are 3/4 covered.

Add the tomato purée, the bouquet garni and the garlic. Simmer over low heat for 1 hour, with a lid.

Meanwhile, cut the tomatoes into pieces.

Cook each of the vegetables separately and set them aside:potatoes, white onions, carrots, turnips, green beans, peas.

Once the meat is cooked, add the vegetables and simmer for 10 minutes.

Sprinkle with chopped parsley before serving.