Hearty Lamb And Haricot Bean Stew

• 9/16 pound lamb shoulder or leg, in chunks
• 7 ounces haricot beans
• 7/8 cup beef stock
• 8 broccoli florets halved
• 1 onion small, chopped
• 1 large carrot chopped
• fresh parsley
• 1 baking potato large, cut into chunks, peeled if you prefer
• butter Bit of
• 1 dash milk

1. 1. Bring the potatoes to boil in lightly salted water.
2. 2. Fry the onions in a deep saucepan, followed by the lamb.
3. 3. Add the beans and veg and mix well for about five minutes.
4. 4. Pour in the stock and slowly bring to the boil.
5. 5. Turn the heat right down, cover and leave to simmer for half an hour.
6. 6. When the potato is soft, drain and mash well with a little butter and milk.
7. 7. Stir the parsley into the stew just before serving.

lamb shoulder, haricot beans, beef stock, broccoli, onion, carrot, parsley, baking potato, butter, milk

Taken from www.yummly.com/recipe/Hearty-Lamb-and-Haricot-Bean-Stew-1691709 (may not work)