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Add a photoThere really is nothing better than a hearty stew. I personally don't like my stews to be swimming completely in sauce but you can obviously add as much stock as you like.
Ingredientes
- 250g lamb shoulder or leg, in chunks
- 200g haricot beans
- 200ml hot beef or lamb stock
- 6-8 broccoli florets, halved
- 1 small onion, chopped
- 1 large carrot, chopped
- Fresh parsley
- 1 large baking potato, cut into chunks (peeled if you prefer)
- Bit of butter
- Dash of milk
Direcciones
- Fry the onion and lamb in a deep saucepan to brown.
- Add haricot beans, carrot and broccoli. Pour in the stock and slowly bring to the boil. Turn heat down, cover and leave to simmer for half an hour.
- Meanwhile, boil potatoes til soft, then drain and mash well with butter and milk.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 704g | |
| Recipe makes 2 servings | |
| Calories 684 | |
| Calories from Fat 315 | 46% |
| Total Fat 35.0g | 44% |
| Saturated Fat 14.18g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 249mg | 10% |
| Potassium 2233mg | 64% |
| Total Carbs 51.23g | 14% |
| Dietary Fiber 12.7g | 42% |
| Sugars 9.34g | 6% |
| Protein 45.47g | 73% |
