Lamb Stew with Green Beans and Potatoes

Ingredients

• 500 g lamb meat (shoulder)
• 1 bundle mirepoix
• 2 onions
• 1 bay leaf
• 7 peppercorns
• Salt
• freshly ground pepper
• 500 g green beans
• 400 g Potatoes
• 3 tomatoes
• 1 tsp dried bean herb mix
• parsley
• 1 tbsp butter
• 1 tbsp flour

Instructions

1. 1.

   Place the meat in a pot and bring to a boil with about 1.5 l water. Meanwhile, trim and chop the mirepoix. Peel the onions; slice one into rings, dice the other.

2. 2.

   Skim the broth and add the mirepoix, onion rings, bay leaf, peppercorns, and a pinch of salt to the meat. Simmer covered for about 40 minutes until the meat is tender.

3. 3.

   In the meantime, wash and trim the beans, cut off ends, and slice into ~4 cm pieces. Peel and dice the potatoes. Briefly blanch the tomatoes, peel, quarter, seed, and cube them.

4. 4.

   Remove the cooked meat from the broth; strain the broth into a second pot. Cook the potatoes for about 10 minutes, then add beans, tomatoes, and bean herb mix, simmering another 10–15 minutes until everything is cooked. Wash and chop parsley.

5. 5.

   Cut the meat into bite-sized pieces and add to the beans. Sauté the diced onions in hot butter in a pan, dust with flour, briefly brown, then stir in some broth and let it thicken. Stir this into the bean pot, season, and sprinkle with parsley. Serve the stew hot with fresh crusty bread.