Lamb Stew with Green Beans

Ingredients and Weight:

• Lamb shoulder (boneless, skinless): 2 pounds
• Olive oil: 2 tablespoons
• Onion (chopped): 1 large
• Carrots (peeled and chopped): 2
• Celery (chopped): 2 stalks
• Garlic (minced): 4 cloves
• Ground cumin: 2 teaspoons
• Ground coriander: 1 teaspoon
• Cayenne pepper (optional): 1/4 teaspoon
• Red wine: 1 cup
• Beef broth: 4 cups
• Potatoes (peeled and cubed): 1 pound
• Green beans (trimmed): 1 pound
• Salt and pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 2 hours 30 minutes

Difficulty Level:

• 2 (Medium)

Preparation Method Steps:

1. Preheat oven to 325°F (163°C).
2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat.
3. Season lamb with salt and pepper. Brown lamb in batches, ensuring it's well-seared on all sides. Remove from pot and set aside.
4. Add onion, carrots, and celery to pot and cook until softened, about 10 minutes.
5. Add garlic, cumin, coriander, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly.
6. Add red wine and let it reduce by half, about 5 minutes.
7. Return lamb to pot and cover with beef broth. Bring to a simmer and add potatoes.
8. Cover and bake for 2 hours, or until lamb and potatoes are tender.
9. Add green beans and cook for an additional 30 minutes, or until tender.
10. Season to taste with additional salt and pepper.

Nutritional Information:

• Calories: 450 per serving
• Fat: 20 grams
• Protein: 30 grams
• Carbohydrates: 35 grams

Dish Characteristics:

• Rich and flavorful broth
• Tender lamb and vegetables
• Comforting and filling
• Suitable for a special occasion meal

User Comments:

• "This stew was absolutely delicious! The lamb was so tender and the vegetables were cooked perfectly."
• "I love the deep, robust flavor of this stew. It's one of the best I've ever had."
• "The green beans add a nice freshness and crunch to the dish."

Special Precautions and Tips:

• If you can't find lamb shoulder, you can substitute lamb leg or lamb chops.
• To make the stew ahead of time, cook it up to step 8 and refrigerate for up to 3 days. Reheat before serving.
• Serve the stew with crusty bread or rice to soak up the delicious juices.