There is a common misconception that stews are difficult to prepare and extremely time consuming. Here is a quick and delicious recipe for a Lamb stew.

Serves:             4

Total Time:     30 min

Ingredients

• - 2 tablespoons olive oil
• - 750g lamb steaks (top round or shoulder), bones removed and meat cut into 5cm pieces
• - salt and black pepper
• - 4 carrots,
• - 1 onion, sliced
• - 1 tablespoon all-purpose flour
• - 1/2 cup dry white wine
• - 2 cups low-sodium chicken broth
• - 1 400g can diced tomatoes, drained
• - 100g green beans, cut into small pieces (about 1 cup)
• - 1 cup fresh flat-leaf parsley, chopped

Directions

1. - Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
2. - Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.
3. - Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.

Recommended wine. The Arniston Bay Merlot 2008 will complement this dish. This wine is a food-friendly red with a good structure and clean execution.

The wine:

Source: realsimple