Lamb Stew With White Beans and Potatoes

After a few nice days at the end of September, the cold weather has returned to Denmark. It has been raining all day and I feel that it is  time to eat some warming dishes. Here is a stew that takes less than an half an hour. Be sure to buy a good piece of lamb and don’t cut the meat or potatoes into  too large dice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lamb Stew with White Beans and Potatoes  

serves 4

1 lb.  lamb without bone, cut into 1 inch-dice

1 tbsp. olive oil

1  cup ½ inch-diced onion

1 lb. potatoes, peeled and cut into ½ inch-dice

1 cup  lamb or chicken stock

½ cup  tomato purée

1 finely chopped clove garlic

1 tsp. salt

2 tbsp. flour

1 can white beans oAfter r 1 cup cooked beans

Garnish: Watercess

To make stew, heat oil in a large ovenproof sauce pan over medium heat.  and sauté meat 4-5 minutes. Take meat up. add onions and sauté 1 minute. Add potatoes, 3/4 cup stock, tomato purée, garlic, and salt, cover and let simmer 8 minutes. Combine the flour with the rest of stock and stir the mixture in the pan. Let cook  5 minutes. Add the lamb to pan. add beans and cook 1 min.

To serve, divide the stew into four bowls and garnish with watercress.

Suggested accompaniment: Bagguettes

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