Rustic lamb stew

Recipe from: 6/1/1998 12:00:00 AM
Ingredients 14
Servings 6
Time 30 minutes

Ingredients

  • 90
    ml
    olive oil
  • 1
    kg
    stewing lamb, cut into large chunks
  • 4
    leeks, slices
  • 100
    g
    celery, chopped
  • 2
    cloves garlic, crushed
  • 100
    ml
    red wine
  • 500
    ml
    beef stock
  • 100
    g
    carrots, peeled and sliced
  • 10
    baby onions
  • 10
    baby potatoes, halved
  • 4
    anchovies, chopped (optional)
  • 4
    large tomatoes, sliced lengthways
  • 30
    ml
    freshly chopped basil
  • salt and pepper
 

Method

1 hour 10 minutes
 
Heat 60 ml oil in a large saucepan. Brown the meat in batches, then remove from the saucepan and set aside. Add the remaining oil to the saucepan and sauté; the leeks, celery and garlic until soft. Return the meat to the saucepan. Stir in the red wine and beef stock and bring to the boil. Reduce the heat to simmer for 45 minutes. Add the carrots, onions and potatoes, cover and continue to simmer for 15 minutes or until potatoes are tender. Add the remaining ingredients and cook for five minutes more.
 

Read more on: stew  |  lamb
 

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