400g lamb rump steak, diced
2 medium-sized onions, diced finely
3 cloves garlic, sliced finely
Worcestershire sauce
150ml red wine
300ml stock
400g chopped tomatoes (1 tin)
800g flagelot beans (2 tins)2 large carrots, diced
250g mushrooms, diced
1 celeriac, peeled and diced
1 tbsp tomato puree
Fresh thyme (salt & pepper if desired)
Roll the lamb rump in seasoned flour and fry it (in a non-stick frying pan with olive oil) until browned.
At the same time, in a large stainless steel stewpot, sweat the onion over a gentle heat for 5 minutes, adding the garlic partway through.
When the lamb pieces are all browned, add those to the stewpot, too. Splash some Worcestershire sauce over the meat and allow the onion, garlic and lamb to infuse for a minute or two before adding the red wine, stock and tomatoes.
Stir well.
Allow to cook for 5 minutes. Then add the beans, carrots, mushrooms and celeriac.
Squirt in the tomato puree and add the fresh thyme and seasoning.
Simmer gently on the stove top for between and hour and and hour and a half to allow all the flavours to infuse.
