Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onions. Add the carrots, thyme, bay leaf and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook until the meat is tender, 1 1/2 to 2 hours.
About 5 minutes before serving, add the beans and peas to the lamb. Cook until the vegetables are tender. Season with salt and freshly ground black pepper, and serve straightaway.
Recipe courtesy of Rachel Khoo