Lamb Stew with Chestnuts

Ingredients

• 140 g dried white beans
• 100 g dried chestnuts
• 400 g lamb shoulder meat
• 150 g green broad beans
• 200 g pumpkin flesh
• 1 Shallot
• 1 Garlic clove
• 2 tbsp plant oil
• 1 bay leaf
• 1 tbsp dried bean herb
• 1 tbsp Tomato Paste
• 150 ml dry red wine
• 700 ml vegetable broth
• Salt
• ground pepper

Instructions

1. 1.

   Soak the beans and chestnuts separately in cold water overnight. Clean and peel the chestnuts. Wash the meat, pat dry, and cut into bite‑size cubes. Trim, wash, and optionally cut the green beans. Dice the pumpkin flesh. Peel and finely chop the shallot and garlic.

2. 2.

   Brown the meat in a pot with hot oil on all sides, then add the onion, garlic, bay leaf, bean herb, drained beans and chestnuts, and tomato paste; sauté briefly. Deglaze with red wine, pour in broth, season with salt and pepper, and simmer over medium heat for about 1 ¼–1 ½ hours.

3. 3.

   Add the green beans 20 minutes before the end of cooking and the pumpkin cubes 10 minutes prior. Taste again, then serve the stew on preheated plates.