DOCUMENT

120 Bean stew with lamb Serves 4 | Preparation time 55–60 (45–50) minutes Ingredients 500 g lamb, ready to cook | diced into small pieces 1 tbsp. sunflower oil 1 onion | chopped 200 ml vegetable stock 400 g potatoes, waxy | diced 200 g green beans | halved 3 carrots (60 g each) | diced 1 sprig of rosemary | leaves only, chopped 300 ml vegetable stock Salt Pepper For the garnish: 2 spring onions | sliced into fine rings Accessories: Solid cooking container Preparation Sear the lamb in the sunflower oil in a pan. After a little while, add the onions and sauté. Deglaze with the vegetable stock. Put the lamb in a solid cooking container together with the liquid. Add the potatoes, green beans, carrots and rosemary and cook using the settings indicated for cooking stage 1. After cooking, add the remaining vegetable stock, season with salt and pepper and cook using the settings indicated for cooking stage 2. Sprinkle the spring onions over the top shortly before serving. Settings Cooking stage 1 Temperature: 100 (120) °C Cooking duration: (7–8) minutes Cooking stage 1 Temperature: 95 °C Duration: 2 minutes Useful tip You could use beef, pork meatballs or sausages instead of lamb.