Get this started in the late afternoon. That way you will have created an effortless nutritious one-pot dinner.
This is a classic French Stew (Ragout) made with either lamb or mutton.
Ready in 2 hours
Boneless lamb/mutton Cubes 1 Kg
Olive Oil 2 tbsp.
Cake Flour 2 tbsp.
Tomato Paste 2 tbsp.
Garlic cloves, crushed 3
Chicken stock 3 cups
Dry White Wine 1 cup
Fresh Thyme 6 sprigs
Bay Leaves 3
Medium Potatoes, halved 4
Baby Carrots, peeled 250g
Spring Onion 1 Bunch
Green Beans 250g
Frozen Green Peas 1 cup
Heat the oil in a large stockpot over medium-high heat. Add a third of the lamb and cook, turning, for 3-4 minutes or until brown. Transfer to a plate. Repeat with the remaining lamb. Reheating the pan between batches.
Add the flour, tomato paste and garlic and cook, stirring, for 2 minutes. Remove from the heat and whisk in the stock and wine. Add the thyme and bay leaves and bring to the boil over high heat. Return the lam to the pan. Reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour
Add the potato to the lamb mixture and cook, covered, for 30 minutes. Uncover and cook, stirring occasionally, for 10 minutes or until the sauce thickens.
Meanwhile, cook the carrots in a large saucepan of boiling water for 3-4 minutes until tender. Transfer to a plate. Repeat with the spring onions and the beans.
Add the carrots, onions, beans and peas to the lamb mixture and cook for 2-3 minutes or until heated through. Taste and season with salt and freshly ground black Pepper.
Place the lamb mixture in a large serving dish and serve immediately with crusty bread.
Image: Oregon Live