Rustic lamb stew

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


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


30 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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