Mid-Week Dinners: Lamb Stew

Pictures to follow...

Ingredients:
1x lamb neck fillet (cubed into 1½ inch squares)
½ pkt of baby carrots (about 8 to 10)
6 baby onions (peeled)
3x sticks of celery (in baby carrot size lengths)
½ pkt baby potatoes (peeled – about 8 to 10)
1x beef stock cube, dissolved in 2 cups of hot water.
3 cloves garlic (sliced)
Olive Oil
Small tin of tomato paste
2x sprigs of rosemary
Grinding of Black Pepper

Method:
1. Put the oven on 180 deg.
2. Heat oil in a saucepan and brown the meat. The browner, the more intense the flavor. Don’t burn it though!
3. While the meat is browning, put the carrots, celery, garlic, rosemary, onions and potatoes in an oven proof dish / casserole dish.
4. When the meat is brown, add the tomato paste and stir into the meat.
5. Add some of the stock to deglaze the pan, releasing all the flavor of the meat into the stew.
6. Pour the meat mixture from the saucepan into the casserole dish, mix it around and add the remaining stock. The ingredients should be half covered (add water if needed).
7. Grind over some black pepper.
8. Place in the oven, lid on, for 1½ to 2 hours.

Note: I don’t add additional salt. The beef stock is salty.

Serve with rice (the South African way) or just like that, in a bowl.
I would serve this with a Cabernet Sauvignon.

Enjoy!