3 lbs. boneless lamb, shoulder or leg, cut into medium sized
1 jar Greenleaf Early Peas and Baby Carrots
1 jar Greenleaf Haricots Verts
2 tbsp vegetable oil
3 tbsp butter
1/3 cup flour
3 cups beef broth
6 parsley sprigs
1 bay leaf
1 tsp thyme
1 sprig of rosemary
2 garlic cloves, minced
1 small onion
1 tbsp tomato paste
12 small new potatoes
24 pearl onions
2 tablespoons chopped parsley
salt and pepper
Heat the oil and butter in a large pan over high heat.
lamb and brown on all sides.
Season with salt and pepper and
sprinkle with the flour.
Stir to blend, then pour in the broth,
stirring until smooth.
Stick the cloves into the onion and add the
parsley, bay leaf, thyme, rosemary, garlic, onion with cloves
and tomato paste.
Stir and cover. Simmer over low heat for 2
hours or until the meat is tender.
Discard the cloves, sprigs of
parsley, sprig of rosemary and bay leaf.
In a large pot of boiling
salted water, cook the potatoes until just tender.
from the pot and add them to the stew. Stir the remaining
vegetables into the stew.
Reheat everything, then pour the stew
into a heated serving dish and sprinkle with the chopped