Breton stew
6 servings
30 minutes
Breton stew is a hearty and comforting dish rooted in French culinary tradition. It combines juicy lamb, aromatic bacon, and fresh vegetables to create a rich flavor with delicate herbal notes. Its thick consistency and richness make it perfect for a cozy home dinner. The slow cooking of meat with onions and tomatoes fills it with tenderness and depth of flavor, while garlic and herbs add spiciness. Beans provide additional texture, and sausages bring pleasant variety. This dish is especially good in cooler weather when you want to warm up over a meal full of flavor nuances. Breton stew is not just food; it's a small journey into the atmosphere of provincial France filled with the aromas of fresh ingredients and leisurely enjoyment of food.
1
Cut the bacon into cubes and render the fat in a heated pan. Cut the lamb into small pieces and fry until evenly golden brown.
- Bacon: 250 g
- Lamb: 0.5 kg
2
Peel the onion, chop finely, and add to the meat. Wash the tomatoes, blanch in boiling water, remove the skin, chop the flesh finely, and add to the pan. Season with salt and pepper to taste.
- Onion: 5 piece
- Tomatoes: 5 piece
- Salt: to taste
- Ground black pepper: to taste
3
Peel and finely chop the garlic. Wash all the greens, finely chop them, and add them with the garlic to the meat and tomatoes. Pour in water to cover the meat and simmer on low heat for 1 hour.
- Garlic: 2 cloves
- Savory (summer savory): 2 stems
- Celery: 1 bunch
- Parsley: 1 bunch
4
Boil the green beans in lightly salted water for 10-15 minutes. Drain in a colander. Cut the sausages into circles. Add the beans and sausages to the stew, mix, and simmer for 20 minutes.
- Sausages (wieners): 6 pieces
- Green beans (string beans): 300 g
