Recipe: French lamb stew

A traditional French stew, normally a slow-cooked dish, is made easy by using today's quick-cook cuts of lamb and tender young vegetables.

A traditional slow cooked dish: French lamb stew

ProPoints® value: 8
servings: 4
Preparation time: 20mins
Cooking time: 20mins
Level of difficulty: Medium


500g Lamb, leg, lean, raw (23% bone), trimmed of all fat and cubed
1 tablespoons oil, sunflower
2 small onion, all types, quartered
2 stick(s) celery, cooked, sliced thickly
4 small carrots, old, raw, trimmed and quartered
2 portion(s) (medium) turnip, peeled and halved
2 tablespoons (level) Flour, Wheat, White, Plain
450ml stock, fresh
1 leaf/leaves bay leaf, dried
1/4 teaspoons (level) thyme, dried
2 tablespoons (level) tomato purèe
1 teaspoons sugar, white
125g beans, broad, frozen
1 pinch salt
1/4 teaspoons (ground) Pepper, Black (whole, cracked or ground)


Heat a large, heavy-based non-stick saucepan and when hot, stir-fry the lamb with half the oil until just browned. Remove with a slotted spoon.

Add the remaining oil to the pan and saute all the vegetables gently for 5 minutes. Sprinkle over the flour, stir in and cook for 1 minute.

Pour in the stock, stirring, and bring to the boil. Then mix in the bay leaf, thyme, tomato purée, sugar, broad beans and seasoning.
Return the meat to the pan and simmer gently, uncovered, for about 20 minutes or until the meat is tender.