Soulfood for cold and stressful days: lamb and bean stew with potatoes

Phew, I have a busy week behind me. Luckily today is Friday. I was pretty busy in my job and there was a general feeling of discomfort due to the gray and dull weather. So that was absolutely a soulfood week. So you just have something to look forward to. And this court is definitely one of them. I've eaten it for 3 days and it has not gotten boring, on the contrary - warmed up the next day, this stew almost tastes twice as good as freshly cooked.
I have the suggestion found again in a book by Tanja Dusy, this time in the winter kitchen: full of warmth, strength and sensuality *. It's a recipe for a lamb and bean stew with nut plague.
I've done a little bit of transformation and left out the pesto too, that would be too much of a good thing.
I'm really looking forward to spring, to fresh (affordable ...) vegetables, wild garlic, asparagus and so much more, but before that, there may be some winter ahead, because there are still so many great dishes in this beautiful book that has been cooked
If you feel the need for something hot and good on the weekend, I can absolutely recommend this recipe to you.
Lamb Beans Stew
for 4-6 servings
200 g of small dried white beans
2 small onions
2 garlic cloves
100 g stinging bacon
1 bay leaf
some fresh thyme sprigs
500 g lamb shoulder or lamb goulash
1/2 tuber celery
2 carrots
1 El Tomato Paste
125 ml white wine
250 ml vegetable stock
500 g medium potatoes
salt, pepper
Frying Sunflower Oil
Refining Olive Oil
Soak the beans in a bowl with about 600 ml of fresh water for at least 12 hours overnight.
The next day Pour away the water and simmer the beans with about 1.5 liters of fresh water.
Peel 1 onion and 1 clove of garlic and chop finely. Dice the bacon.
Add the onion, garlic and bacon cubes along with the bay leaf and a few sprigs of thyme to the beans and stir well.
Bring the water to a boil in the saucepan and bring to a boil Cook the beans at medium temperature for about 1 hour, then allow to cool slightly in the pot and remove the bay leaf and the sprigs of thyme. Then season with salt and pepper.
When the lamb is in one piece, first cleanse off fat and tendons and then dice into bite-sized pieces.
Instead I have directly prepared goulash with my Turkish butcher
Heat the sunflower oil in a large enough roasting pan and fry the meat all around, then remove it again. Peel celery and carrots and cut into cubes that are not too small. and chop the remaining onion and garlic clove and fry them together with the root vegetables in the hot roasting pan.
Add the tomato paste and melt with. Deglaze with a little wine, boil briefly, then add the rest of the wine and the vegetable broth and stir well. I have again made a broth of homemade brewing powder, sea salt and boiling water.Add rosemary as a spice.

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