Meat‑Vegetable Stew
Prep: 20min
|
Servings: 4
|
Cook: 1h 30min
Tender lamb meets aromatic vegetables: The meat‑vegetable stew is hearty, filling and warming.
Ingredients
- 800 g lamb (e.g., neck)
- 4 onions
- 2 carrots
- 3 Tbsp plant oil
- Salt
- Pepper (freshly ground)
- 600 ml Meat broth
- 500 g waxy potatoes
Instructions
-
1.
Wash the lamb, pat dry and cut into cubes. Peel and cube the onions. Peel and slice the carrots. Heat the oil in a wide pot, brown the lamb pieces in batches, then remove them from the pot.
-
2.
Sauté the onions and carrots in the remaining fat for 2‑3 minutes. Return the lamb to the pot, season with salt and pepper, pour in the broth, cover and simmer gently for about 45 minutes.
-
3.
Meanwhile peel and cube the potatoes. Add them to the pot and cook for another 45 minutes until tender. Season the stew with salt and pepper before serving.
