Lamb Stew with Beans

This dish is very filling and nutritious, so dont overdo it with the side dishes. It is best served with homemade bread, as you will gladly dip it into the excellent sauce. You will also enjoy wiping your plates clean, as you wont want to waste a single drop!

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 172 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 6

Ingredients

  • 800 g Meat, lamb, fillet

  • 3 spoons Oil, olive

  • 2 piece Onion, raw

  • 4 pods Garlic, fresh

  • 2 piece Bell pepper, red, fresh

  • 1 piece Chili peppers, red chili, dried

  • 350 ml Soup base, beef, cube

  • 400 g Tomato sauce, without salt

  • 2 piece Spices, bay (leaves)

  • 5 twig Thyme, fresh

  • 4 twig Spices, oregano, dried

  • 400 g Beans, grains, cooked

  • 8 pieces Tomato, dried

  • 150 g Spinach, raw

  • 400 g Green beans, fresh

  • pieces Salt, table

Steps

  1. Clean the lamb meat, wash it, and cut it into approximately 2.5 cm pieces. Dry the meat well with paper towels. Peel the onion and garlic, then finely chop them. Wash the peppers, clean them (remove the stems and seeds), and cut them into smaller pieces. Remove the stem and most of the seeds from the chili, then chop it into small pieces.

  2. Place a large pot with a thick bottom on the stove and heat the oil. In two batches, sear the pieces of meat in the hot oil. Sear them for about 6 to 8 minutes, turning them during cooking so they brown evenly on all sides. Transfer the seared meat to a bowl.

  3. After searing all the meat, add the peppers, chili, and onion to the pot. Cook the vegetables over medium heat for about 5 minutes, stirring occasionally, until they soften. Then add the garlic and cook for another minute, stirring constantly.

  4. Add the tomato puree, seared meat, bay leaf, thyme, and oregano. Pour in the broth, mix well, and bring to a boil. Once the stew boils, reduce the heat, partially cover the pot, and let it simmer for about 2 hours. Stir the stew occasionally during cooking.

  5. Clean the green beans (trim the ends and remove any strings), wash them, and drain. Clean and wash the spinach leaves. Drain the canned beans and rinse them under running water. Cut the sun-dried tomatoes into pieces of your desired size.

  6. Uncover the pot and add the sun-dried tomatoes and canned beans. Stir and add a little more water if needed. Cook the stew uncovered for another half hour.

  7. Place the green beans in a pot and cover them with water. Add half a teaspoon of salt. Place the pot on the stove and wait for the water to boil. Once boiling, reduce the heat slightly and cook the beans for about 10 minutes. The beans should be cooked but still firm. Drain the cooked beans well.

  8. Taste the stew and adjust the seasoning with salt if needed. Add the spinach leaves and remove the pot from the heat. Stir well and serve in deep bowls. Add some of the cooked green beans and serve the dish.

Nutrition Information (Per 100g)

  • Calories: 125.59 kcal
  • Fat: 4.66 g
    • Saturated Fat: 1.72 g
  • Carbohydrates: 12.38 g
    • Sugars: 4.42 g
  • Protein: 8.06 g
  • Fiber: 3.04 g