s foodmatcher

In many parts of Europe, winter has not been really showing its true cold face. So I think this in between dish will do perfect for the time of this warm winter year. A little stew with a bunch of veggies, announcing a kinda spring feeling.

Servings for 4


  • 30 g butter
  • 2 tbsp extra virgin olive oil
  • 1 kg (roughly) deboned lamb shoulder or neck, cut into 50 g pieces
  • 1 medium carrot, diced
  • 1 medium onion, diced
  • 2 tbsp plain flour
  • 3 ripe tomatoes, diced
  • 3 cups chicken stock
  • 2 cloves garlic, chopped
  • 1 bouquet garni, made up of a few sprigs of parsley, 2 sprigs of thyme and 1 bay leaf
  • salt and freshly ground black pepper
  • 8 baby carrots
  • 8 small turnips
  • 200 g shelled peas
  • 8 small onion
  • 8 baby potatoes
  • chopped parsley

How to prepare

  • Preheat oven to 150°C.
  • Heat a little oil and butter in an oven-proof casserole and brown the lamb pieces on all sides for a few minutes.
  • Add the diced carrot and onion and stir for 2 minutes. Stir in the flour to coat the meat well, then add the tomatoes and stir for 1 minute. Add the stock, garlic and bouquet garni. Mix well and season with salt and pepper. Cover with a lid and cook in preheated oven for about 2 hours.
  • Meanwhile, steam the baby carrots, turnips, peas, small onions and potatoes.
  • When the meat is tender, add the vegetables, stir well and reheat. Serve sprinkled with chopped parsley.

Additional information

Level of difficulty: easy
Preparation time: 20 minutes
Cooking time: 120 minutes
Serve with  ::Sayang Block 88 Cabernet Sauvignon

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