Cooking Level: ★★★☆☆
3 tbsp vegetable oil
600ml Pacific organic beef broth
2 bay leaves
800g dutch cream potatoes
2 tbsp chopped fresh parsley
800g lamb shoulder diced
2 pcs organic brown Onions
Cut the lamb meat into bite size pieces.
Peel the onions and slice into thick rings.
On a hot stove heat up the vegetable oil and brown the meat in batches. Do not overload the Pan with meat, otherwise, it starts cooking instead of roasting.
Set the browned meat aside on a plate and start to cook the onions until they become translucent in the same pot.
Add the meat back to the pot with the onions and pour in the beef stock.
Add the 2 leaves of the bay and let simmer over a low heat for about an hour.
Peel the dutch cream potatoes and cut into cubes as well.
Add the potatoes to the stew and bring to a high heat.
Turn down the heat and cook on lower heat for another 30 minutes until potatoes are tender.
Season to your taste with salt and Pepper. Garnish with chopped Parsley and serve.
SOUTH STREAM TIPS
Make sure pieces are almost the same size. Instead of all beef broth, you can use half Guinness half broth for a darker colour and intense stout flavour. A hearty dish for a family meal on a Sunday. Serve with some nice bread to dip in the stew.