In the pot, melt a fairly large piece of butter over low heat. While the butter melts,. coarsely chop the onions. Wash the tomatoes and cut them into chunks (personally, i don't peel the tomatoes).
When the butter is melted, brown all the pieces of meat. Some fat from the meat will melt with the butter. Remove the pieces of meat when they are golden brown and keep in a dish.
With the same mixture of butter and fat, fry the chopped onions. Don't make them burn. Remove them as to keep much fat as possible into the pot. Keep them with the meat.
In the remaining fat, fry the tomatos a bit. Add a little butter if necessary. Tomato juice will mix with the remaining fat. Mix the tomato pieces a bit and remove the pot from the heat.
Put the fried onions. Add two glasses of water. Mix.
Add the paprika, salvia, cumin, red hot chili peper. Salt and mix.
Put all the pieces of meat. Mix a bit. Add enough water to cover all the meat.
Put the lid and cook for 1 hour over low heat. Check it after 1/2 h, there must remain still enough liquid. Taste the sauce and proceed to correction with some of the spices if necessary.
Peel the potatoes, wash them and cut them into large chunks.Top and tail the green beans. Wash them.
After an hour of cooking, add the chunks of potato. Mix a bit. Add a bit water if necessary. Put the lid and cook for another half hour.
Add the green beans. Mix a bit. Put the lid and cook for enough time for green beans. Personally, i leave enough time for them to remain a bit crunchy. Of course if you use canned beans you don't have to cook them much, so you'll have to adapt the cooking time and cook the stew a bit more berore adding the green beans. Just consider that this recipe goes for fresh ingredients so, if you use canned beans and/or canned tomatos, it will be only Nikita's almost lamb stew...
After the green beans are cooked, the stew must be cooked enough and ready to serve. But at this time you have an option. If you like it, you can remore the meat, the potatos and the green beans in order to have only the sauce into the pot. Then you can make cook the sauce much time without the lid, if you like it not much liquid. You can also use an electric mixer and mix the sauce just before serving, it's at your taste.
EDIT : About the question of salt, i really don't know. Here in Brittany, most people use the butter that we call "1/2 sel" (half salted). For my part, i use butter that we call here "beurre salé", much salted and often made in local farms. In others regions of France, by example in the Charentes-Poitou, people often use butter that we call "beurre doux" (sweet butter), that is not salted at all. I don't know how the butter is made in your countries lads, so use the salt as your taste.
Well, if you have the chance, think about a
, the red one, not the white. Also a long macered
goes very well...
But that's another story...
Okay Snow, so here i start to speak a bit about some wines that i like and recommand.
Well, first of all i'm not a specialist and also the topic is so much rich and complex that i don't know well how to manage it, so for this first attempt i'm going to make it easy and introduce my favourite French "Appellation d'Origine Contrôlée":
Pessac-Léognan is an area located south of Bordeaux. The specificity of the area consists in the ground that consists mainly of sands and gravels comming from the river Garonne, where from comes the name of Graves.
A particularity of Pessac-Léognan is that the "Appellation d'Origine Contrôlée" (AOC) is famous both by its red and white wines.
Well, Pessac-Léognan are very high quality products and of course the price of these wines is often very high, but you can also find good bargains at (almost) reasonables prices.
Here are three of them that i have tasted at least once. Of course, there are others good producers but let's make it simple and feel free to browse the web if you want to know more about it
Château Haut Brion: The top of the top, legendary quality and of course very expensive. The state of the art.
Château Carbonnieux: A very renowned product, maybe a bit more accessible than Haut Brion. A good alternative to Haut-Brion.
Château de France: Maybe a bit more popular about the price aspect, Château de France remains a very good product.
Special box of 7 beers from local Lancelot brewery
Comments are a translation from official Lancelot website.
From left to right:
Morgane: Biological lager, know-how of Breton biological farmers, alchemy of master brewer, our beer Morgane transforms the grains of barley in this liquid and sparkling gold with fine bitterness. Alcohol 5.5% volume. Certified biological. My favourite, of course...
Lancelot: Lager pure malt, this beer with golden reflections, not filtered and not pasteurized, is for the image of beers Trappist of high fermentation. Alcohol 6% volume.
Blanche Hermine: Wheat white beer. We associated whiteness of our beer to that of the ermine (symbolic animal of Brittany). Light and little alcoholized, you will serve her very cool, in a high and narrow glass, and she will quench you pleasantly. Alcohol 4% volume. Very nice for summer.
Telenn Du: With buckwheat cultivated in Brittany (called also black wheat) and of malted barley, this powerful dark beer lets discover its delicate bitterness under its fine and dense foam. Alcohol 4.5% volume. A kind of stout. Certified biological.
Duchesse Anne: Pure malt triple lager made in honor of
Anne of Brittany
. At the same time refreshing and strong, this beer with diverse and complex flavors delights the amateurs of traditional special beers. Alcohol 7.5% volume.
Bonnets Rouges: This beer with slightly fruity flavor (brought by the berries of elder), very malted, is decorated with a note of caramel. Alcohol 5,5% volume. My favourite after the Morgane.
Cervoise Lancelot: Barley beer of Gallic tradition, it's a beer on yeast, not filtered and not pasteurized, produced from malted barley and flavored with seven plants and a little honey which give her an exceptional aroma. Alcohol 6% volume.