Lamb Stew (Navarin Of Lamb)

• 1 kg lamb
• 30 g butter
• 2 tablespoons olive oil
• 2 large onions
• 2 garlic cloves
• 2 carrots
• 2 parsnips
• 2 potatoes
• 2 stalks celery
• 12 fresh green beans
• 1/4 cup flour
• 2 tablespoons tomato paste
• 2 teaspoons Dijon mustard
• 1 beef bouillon cube, dissolved in
• 3 cups water
• 1 bouquet garni (thyme, parsley and bayleaf)
• 1/4 cup chopped fresh parsley

1. Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
2. Prepare the vegetables: peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips and potatoes and cut into small chunks; clean celery and slice; top and tail green beans.
3. In a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside.
4. In what remains of the butter/oil in the pan, saute onion till golden.
5. Add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes.
6. Stir the flour in well, then add tomato paste and mustard.
7. Return the meat to the pan; add potatoes and bouquet garni.
8. Pour in the beef stock and mix thoroughly.
9. Bring to the boil and then reduce heat, simmering covered for 1 hour.
10. Add the green beans and cook for a further 20 to 30 minutes;.
11. the meat should be tender and the sauce thick.
12. Remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread.

lamb, butter, olive oil, onions, garlic, carrots, parsnips, potatoes, stalks celery, green beans, flour, tomato paste, mustard, bouillon cube, water, bouquet garni, parsley

Taken from www.food.com/recipe/lamb-stew-navarin-of-lamb-102714 (may not work)