Maybe not the most visually appealing dish around but there definitely is no compromise on the flavour front.
I am a sucker for stews. Heck, I have even eaten one on the hottest day of last year. What is to like about them? Well, they are easy to prepare.
Chuck all the ingredients in one pot, stick it in the oven and forget about it for a few hours. The result? Meltingly tender meat with a scrumptious sauce to boot.
It is difficult to have a disaster. If the meat is still tough, it needs to braise a bit longer and most of the time a dodgy sauce can be tinkered with (using salt, sugar or even cream) until it tastes just right.
In the meantime I’m still slowly marching forth with my momentous mission to become organised. The other day I discovered two folders crammed with printed recipes
I’ve already cooked but haven’t come around to shooting them yet. Oy, I thought, it is time to stop printing new ones all the time and instead get these online for you guys!
In an effort to make the site a bit more interactive I will be putting up a new poll of recipes on Greedy Gourmet’s front page every week or so.
The idea is for you guys choose which recipes you would like to see soon on Greedy Gourmet and I will get them live as soon as I can. So come on, take part!
In November I did a fantastic food photography course online at The Perfect Picture School of Photography.
The tutors, Ron Goldman and Kathleen Clemons were amazing, and Ron is one of the most helpful teachers I’ve ever come across. So for the food bloggers out there, who would like to jazz up their photography, give it a go!Print
- 125g (4½ oz) dried haricot beans
- 60ml (4 tbsp) seasoned flour
- 1kg (2lb 4 oz) stewing lamb
- 60ml (4 tbsp) olive oil
- 2 onions, chopped
- 4 garlic cloves, crushed
- 250ml (1 cup) red wine
- 250ml (1 cup) beef [broth] stock
- few sprigs of thyme leaves
- 1 bay leaf
- Put the beans in a large bowl and cover with plenty of water. Leave to soak for 8-12 hours, or overnight, then rinse the beans thoroughly and drain.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Dust the lamb in the seasoned flour.
- Heat half the oil in a pan and fry the onions and garlic until softened. Remove them from the pan and set aside.
- Add the rest of the oil to the pan, heat it and then fry the lamb until browned on all sides.
- Add the onions and garlic to the lamb, as well as the beans, red wine, beef stock, thyme and bay leaves.
- Bring the stew to a simmer and place in the preheated oven. After 1 hour lower the heat to 150°C/300°F/gas mark 2 and braise for a further 2 hours.
- For best results, remove the pot from the oven, let it cool down and leave in fridge to marinate further overnight. After it has been reheated, don’t forget to remove the bay leaf and thyme leaves.
- Rice or mash, and roasted parsnips are great accompaniments.
- This dish freezes well.
- I used stewing lamb on the bone, it simply tastes better to me. Alternatively you can use cubed lamb shoulder.
- Serving Size: 1 serving
- Calories: 142.9
- Sugar: 3 g
- Sodium: 143.2 mg
- Fat: 3.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 14.8 g
- Fiber: 4.5 g
- Protein: 14.5 g
- Cholesterol: 36.3 mg