Potée de campagne

Name: Potée de campagne (Country Lamb Stew)
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 3 lb (1.5 kg) shoulder of mutton, cut into 2 in. (5 cm) cubes; 1 lb (500 g) carrots, thinly sliced; 2 oz (50 g) lard; 2 teaspoons flour; 4 onions, thinly sliced; 1 lb (500 g) small turnips, thinly sliced; 1 bouquet garni; 1 glass white wine; 2 sticks celery, cut into 2 in. (5 cm) pieces; Salt and pepper; Salt and pepper

Country Lamb Stew

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

The French are really good at very simple but tasty and rich stews, often called potées. Here is one made with lamb: brilliant to take in a large heat preserver to Cheltenham races on Gold Cup day.

Ingredients

3 lb (1.5 kg) shoulder of mutton, cut into 2 in. (5 cm) cubes
2

Europe
France
Main course
Mediterranean

Method

Brown the mutton in a pan with the lard. Add the carrots and onions and, when golden, sprinkle in the flour. Let it take colour and add the white wine and a drop of water. Pop in the celery and the turnips. Add the bouquet garni and salt and pepper, and simmer gently for about 2 hours over a gentle heat. Check from time to time and add more water if necessary.