Family Best Time >> Food

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.