Winter Lamb Stew

For the winter lamb stew, first peel and chop the onions for the beans. Peel and halve the garlic. Drain the beans and bring to a boil in the water. Add the rest of the ingredients, put the lid on and simmer for about 75 minutes. The beans should be firm to the bite.

Wash or peel and dice the carrots and celery. Peel and finely dice the garlic. Trim the meat and cut into large cubes.

Sauté the meat cubes in oil. Remove, season with salt and pepper and set aside. In the same pot, sauté onion and garlic. Add vegetables and fry briefly. Then stir in tomato paste, deglaze with wine and pour in lamb stock. Add bay leaf, thyme and meat cubes and season with salt and pepper. Put the lid on and simmer for about 60 minutes.

In the meantime, peel and coarsely dice the potatoes. Drain the beans again, but keep 450 ml of the cooking water. Remove the bay leaf, thyme and bacon. Add cooking water, beans and potatoes to remaining stew and continue to simmer for at least 30 minutes.

Before serving, remove thyme and bay leaf from winter lamb stew.

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