Haricot de Mouton (Mutton & Bean Stew) rich and flavorful

You can make this recipe either on your stovetop or baked in an oven preheated to 190°(th6+)

1 In a large Dutch oven, heat your fat then brown your meat pieces well, then remove some of the rendered fat with a large spoon.

2 Add your sliced onions, your garlic cloves, salt and pepper and sweat covered like this for 7 to 8 minutes.

3 Pour in the flour, tomato paste and caster sugar, stir well (singe) and let cook like this for 5 minutes.

4 Then add your cold broth, wait for it to boil, season, add your bouquet garni and cover. Cook in the oven or on the stovetop at a gentle simmer for 40 minutes.

5 After this time, with a small ladle completely degrease your stew, then add your potatoes, onions and turnips. Add a little water or broth if needed, your liquid should cover your vegetables.

6 Cook covered for an additional 40 minutes.
Plating:

7 On a large shallow dish arrange your meat pieces in the center then the vegetables around, correct the seasoning of your sauce, degrease it, and remove the bouquet garni, coat your dish generously with it, the rest will be served either in a soup tureen or sauce boat.
As you have surely noticed, in another very similar version I had added some old carrots and parsnips, vegetables that I love very much.