Lamb Stew with Beans and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,033 cal. | (49 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 73.3 μg | (122 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 32.9 mg | (274 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 2,096 mg | (52 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 33.9 g | |||
| Uric acid | 551 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the stew
- 1 kilogram Shoulder of mutton (boned)
- 100 grams Bacon
- 2 onions
- 2 garlic cloves
- 5 peeled Tomatoes (fresh or canned)
- 1 tsp sugar
- salt
- freshy ground peppers
- 1 tsp Mustard seed
- 2 sprigs rosemary
- 1 Tbsp Pastry flour
- 500 milliliters Beef broth
- 1 Tbsp Madeira Wine
- clarified butter (for frying)
- For the beans
- 500 grams green Beans
- 50 grams Bacon
- 2 Tbsps clarified butter
- 1 onion
- Savory
Preparation steps
For the stew: Cut the meat and the bacon into cubes.
Heat clarified butter in a Dutch oven and brown the meat with the bacon.
Meanwhile, peel the onions and garlic, chop finely, add to the meat and sauté until translucent.
Chop the tomatoes, add to the Dutch oven and braise.
Season meat with salt, pepper and sugar. Add mustard seeds and rosemary, sprinkle with the flour and pour in broth. Simmer about 1 hour. Season the stew with Madeira to taste.
For the beans: Bring a pot of salted water to a boil.
Rinse the beans, cut in half or into thirds and cook in boiling salted water until al dente, 7-10 minutes, drain, rinse in cold water and drain.
Dice the bacon finely. Heat butter and fry bacon in a pan until crispy. Peel onion and finely chop, add to the pan and cook until translucent. Add beans, season with salt and savory and heat through.
For the parsley potatoes: Peel the raw potatoes and cut in half lengthwise. Bring a little salted water to a boil in a pot with a steamer. Place potatoes in steamer with a tight-fitting lid and cook for about 20 minutes. Then let moisture evaporate over moderate heat while shaking pot.
Melt the butter in a large frying pan, sauté the potatoes briefly, and sprinkle with parsley. Serve stew with potatoes and beans.
