This stew is easy to make. It is also practical on e.g. cottage trip, since everything is in one pot. The recipe is suitable for 4 people. I have used the tenderloin to make it go fast. You can also use forepart, but then it should cook for a couple of hours, until the meat is tender.
800 g diced lamb and veal (about half of each)
3 onions
1 pk sliced aroma mushrooms
1 pk sliced mushroom
2 cloves finely chopped garlic
1/2 cup white wine
2 bay leaves
2 tsp thyme
2 tsp rosemary
2 teaspoons freshly ground pepper
4 tbsp beef stock
8 diced potatoes
1 sweet potato in cubes
4 carrots
1 handful of fresh parsley
3/4 ltr cream
Salt and pepper
Start by browning the meat. Add finely chopped onions and brown further for a few minutes. Add the mushrooms and let it brown together with the meat and onion. Add garlic, white wine, bay leaves, thyme, rosemary and freshly ground pepper and let it boil until half liquid. Add beef stock, potatoes, sweet potato, carrots, finely chopped parsley and cream. Let it cook for a few minutes, until the sauce thickens. Season with salt and pepper and serve with good bread.
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