Recipe Balsamic lamb and broad bean stew : Hearty Dishes and Tasty

Recipe Balsamic lamb and broad bean stew : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Balsamic lamb and broad bean stew has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Capable cooks level.

Balsamic vinegar and broad beans balance this lamb stew perfectly. Grab a glass of wine, sit back and enjoy.

Ingredients:

  • 2 tablespoons plain flour
  • 4 (900g total) lamb forequarter chops, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1/2 cup dry red wine
  • 1/3 cup balsamic vinegar
  • 2 cups Campbell’s Italian Real Soup Base
  • 400g can diced tomatoes
  • 1/2 cup roughly chopped sun-dried tomatoes
  • 2 sprigs fresh thyme
  • 1 1/2 cups frozen broad beans
  • 1/4 cup small fresh basil leaves
  • Crusty bread, to serve

Method

  • Step 1
    Preheat oven to 160C/140C fan-forced.
  • Step 2
    Place flour in a snap-lock bag. Season with salt and pepper. Add the lamb. Seal bag. Shake to coat. Remove lamb, reserving flour.
  • Step 3
    Heat 1/2 the oil in a large, flameproof baking dish over medium-high heat. Cook lamb, in batches, for 5 minutes or until browned all over. Transfer to a large plate.
  • Step 4
    Heat remaining oil in dish over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add reserved flour. Cook, stirring, for 1 minute. Gradually add wine, stirring, until combined. Bring to the boil. Add vinegar, soup base, tomatoes, sun-dried tomatoes and thyme. Return lamb to dish. Bring to the boil. Cover dish. Transfer to oven. Bake for 1 hour 30 minutes.
  • Step 5
    Uncover dish. Bake for a further 30 minutes or until lamb is very tender and almost falling off the bone.
  • Step 6
    Meanwhile, cook broad beans following packet directions. Drain. Refresh under cold water. Peel beans and discard skins. Remove and discard thyme from stew. Stir in basil and broad beans. Stand for 3 minutes or until heated through. Season with salt and pepper. Serve with crusty bread.

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