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
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
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