Spring Lamb Stew | Recipe | Simply Beef & Lamb

Ingredients

• 1kg lean boneless lamb shoulder, cubed
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 onion, peeled and cut into quarters
• 1 leek, roughly chopped
• 3 garlic cloves, peeled and crushed
• 1.2L cold water
• 200g baby carrots, scraped and halved if large
• 200g baby turnips, scraped and quartered, if large
• 200g baby onions or shallots, peeled
• 200g baby or small leeks, halved
• 200ml white wine (dry or medium)
• 200ml good, hot lamb stock
• 200g Dwarf or French beans, trimmed
• 200g peas or petit pois
• 2 tablespoons freshly chopped flat-leaf parsley or chervil