- Wash the parsley, shake it dry and tear the leaves from the stalks. Place the leaves in the blender jug and, with the measuring beaker in place, chop finely for 8 seconds/speed setting 6. Decant and rinse out the blender jug.
- Wash and peel the carrots and cut them into chunks. Trim and wash the celery and cut it into rough pieces. Peel the onions and cut into quarters. Peel the garlic cloves and put them into the blender jug together with the rest of the vegetables. With the measuring beaker in place, chop roughly for 10 seconds/speed setting 5.
- Using the spatula, scrape the mixture down the inside of the blender jug, add the olive oil and, without the measuring beaker in place, sauté with the roast button.
- Add the flour and tomato purée and, with the measuring beaker in place, mix for 10 seconds/speed setting 5. Wash the lamb, pat it dry and cut it into bite-size pieces. Put the stout and lamb into the blender jug and, with the measuring beaker in place, cook with the reverse button/15 minutes/ speed setting 2/100 °C.
- Peel and wash the potatoes, cut them in halves or quarters, depending on size, and arrange them in the shallow steamer basket. Put the sugar beet molasses, 1 teaspoon of salt and 3 pinches of pepper into the blender jug, attach the steamer attachment, close the lid and cook until done with the reverse button/35 minutes/speed setting 1/110 °C.
- Arrange the stew and potatoes on plates with the sauce and serve garnished with parsley.
If no children are sharing the meal, you could use malt beer and beef stock instead of stout.
Bon appétit with Monsieur Cuisine