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Hearty Lamb and Haricot Bean Stew
There really is nothing better than a hearty stew. I personally don't like my stews to be swimming completely in sauce but you can obviously add as much stock as you like. Ingredients
- 250g lamb shoulder or leg, in chunks
- 200g haricot beans
- 200ml hot beef or lamb stock
- 6-8 broccoli florets, halved
- 1 small onion, chopped
- 1 large carrot, chopped
- Fresh parsley
- 1 large baking potato, cut into chunks (peeled if you prefer)
- Bit of butter
- Dash of milk
Directions
- Fry the onion and lamb in a deep saucepan to brown.
- Add haricot beans, carrot and broccoli. Pour in the stock and slowly bring to the boil. Turn heat down, cover and leave to simmer for half an hour.
- Meanwhile, boil potatoes til soft, then drain and mash well with butter and milk.
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