View source for Pannegies - Veluwse lamb stew

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==Ingredients==
:500g lamb cut in 2cm cubes - either leg or shoulder
:2 onions, chopped
:''1 stick celery - I would omit in favour of selderij (herb celery)''
:small bunch selderij, chopped - ''my variation instead of celery''
:1 carrot (winterpeen)
:2-3 potatoes - waxy or vastkokend - ''my addition''
:1 Tbsp butter
:1 Tbsp olive oil
:2 Tbsp flour
:300ml vegetable stock - ''I use lamb stock from a jar''
:small bunch parsley, chopped
:large handful frozen broad beans - defrosted and popped out of their tough outer skins (discard skins)
:''optional - 1 Tbsp of cream - I omitted''
:some frozen puff pastry
==Method==
#'''prepare veg and brown meat'''. Chop the carrot, celery and potatoes into 2 cm pieces like the lamb.  Heat the butter in a large pan and brown the lamb pieces all over. Remove from pan.  
#'''brown veg'''. Add the oil and fry the onions, carrot and celery or selderij until taking a little colour - about 3 minutes.  
#'''complete stew'''. Return the meat to the pan and sprinkle on flour. Cook while stirring for about 3 minutes - the flour will brown and stick a little but as long as it doesn't burn that's ok. Add the stock and scrape and dissolve all the stuck bits.  Add the chopped parsley. Season with salt, pepper and a little grated nutmeg.  Cook on very gentle heat for 1½ - 2 hours.
#'''finish off in oven'''. Transfer to an oven dish until ½ before serving. To serve. Heat oven to 200℃.  Cut the puff pastry into half moon shapes. Add the shelled broad beans to the stew and stir through the cream if using. Heat in oven for 25-30 minutes.  In same oven cook the pastry shapes on a baking sheet - they may not need as long as the stew.
#'''serve'''. Serve with the pastry shapes laid on top of the stew.


<small>''24Kitchen Rudolph van Veen'' [https://www.24kitchen.nl/recepten/pannegies https://www.24kitchen.nl/recepten/pannegies]</small>
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<div class="recipeindexentryadditional">Lamb stew</div>