French Spring Lamb Stew

Serves 4

Time 2 hours 30 minutes

Ingredients

750g lamb, cut into 5cm pieces

3 tbsp olive oil

1 tbsp sugar

1 tsp salt and freshly ground black pepper 

2 tbsp flour 

500ml lamb or beef stock

2 tbsp tomato paste

250g chopped canned tomatoes

2 cloves garlic, finely chopped

1 tsp fresh rosemary, chopped finely

1 tsp fresh thyme, chopped finely

1 bay leaf

4 chat potatoes, peeled and diced

1 large carrot, peeled and sliced

3 shallots, peeled and halved

1 turnip, peeled and diced

125g fresh or frozen green peas

125g canned haricot beans, drained and rinsed 

Method

Place the olive oil and lamb cubes into the large bowl of the Magimix COOK EXPERT and set it to 1A, 140°C for 5 minutes. If you do not have a COOK EXPERT, you can use a pot instead.

Add the rosemary, thyme, garlic, bay leaf, flour, tomato paste, sugar, salt and pepper. Set your COOK EXPERT to STIR FRY for 3 minutes. Run the programme with the top of the lid off.

Add the stock and canned tomatoes and set your COOK EXPERT to EXPERT 1A, 1 hour, 110°C. Run the programme.

Then add the potatoes, carrots, shallots and turnip and set the COOK EXPERT to EXPERT no movement, 1 hour, 100°C. Run the programme.

15 minutes prior to the programme finishing, pause and add the peas and haricot beans. Finish the programme.

If using a pot, heat oil over medium-high and cook the lamb for 5 minutes. Add rosemary, thyme, garlic, bay leaf, flour, tomato paste, sugar, salt and pepper and cook for 3 minutes. Be sure to stir it constantly to prevent it from burning. Reduce the heat to medium and add the stock and tomatoes. Allow it to cook for 1 hour, stirring occasionally. Add the potatoes, carrots, shallots and turnips and continue to cook for 1 hour. Add the peas and haricot beans 15 minutes before serving.

Serve with crispy baguette and lots of freshly chopped parsley.