Rabbit stew | Women's Weekly Food

Ingredients

• 2 tablespoons oil
• 1 kilogram rabbit, cut into pieces
• 3 brown onions (450g), sliced thickly
• 4 cloves garlic, crushed
• 1 cup (250ml) water
• 1 litre (4 cups) chicken stock
• 410 grams can diced tomatoes
• 5 potatoes (1kg), chopped coarsely
• 2 carrots (240g), sliced thickly
• 1 tablespoon balsamic vinegar
• 3 bay leaves
• 1 teaspoon dried chilli flakes
• 1/3 cup coarsely chopped fresh mint
• 1 cup (120g) frozen peas