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Marlene van der Westhuizen

LAMB AND BEAN STEW

INGREDIENTS

DINNER, SERVES 8

  • 50ml good olive oil
  • 2kg lamb neck, thickly sliced
  • 1 red onion, chopped
  • 6 cloves garlic, chopped
  • 400ml dry white wine
  • 2 medium carrots, sliced in circles
  • 1 stalk celery, with leaves, chopped
  • 1 bouquet garni with parsley, rosemary and thyme
  • 500ml lamb stock
  • 250g cooked haricot beans
  • salt and freshly ground black pepper

INSTRUCTIONS

1

Heat the olive oil in a large cooking pot, add the lamb and sauté until nicely browned and the fat begins to run.
2

Add the onion and garlic, braise together quickly then pour in the wine. Cook for about 5 minutes then add the carrots, celery and bouquet garni. Pour the lamb stock over the meat, cover and bring to a rolling simmer for at least 1 hour.
3

Add the beans and more liquid, if necessary, and simmer, covered, until the meat is completely tender. Remove the bouquet garni and allow the sauce to reduce until it is deliciously thick. Taste and season.
4

Spoon the lamb and bean stew into a large, warmed pottery serving bowl and take it straight to the table!