Hearty lamb stew

Latest comments and suggestions

• Viv1945

  01 December 2009

  Viv1945 commented on this recipe

  Made something similar yesterday. Just ideal for the first frosty day of the year. Try it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicky Jerrome

  15 December 2009

  Nicky Jerrome commented on this recipe

  Really tasty! I saved a bit of money by using dried beans that I soaked overnight and cubed a leg of lamb myself rather than buying the ready chopped stuff. I stirred in some flour before adding the stock to make the sauce a bit thicker. A big hit with my 2 year old which is great as it freezes well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicky Jerrome

  15 December 2009

  Nicky Jerrome rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• stephd

  16 May 2010

  stephd rated and commented on this recipe

  

  This is a very easy stew to make and tastes great. However, I made it for 4 'normal' sized adults. I increased the veg (4 carrots and 3 leeks) but fund that, even with this increase, there really wasn't enough for each of us to have a decent sized portion. Served it with crusty bread and new potatoes, which helped to pad it out but really would have wanted more stew. I think there needs to be a 50% increase in the meat and veg. The other thing I found was that putting the beans in 30 mins before the end wasn't quite long enough - I'd recommend 45 mins, unless you like your beans a bit 'crunchy'. I would definitely make this again, but next time I'd make the above changes.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• joyce

  09 July 2012

  joyce rated and commented on this recipe

  

  Excellent result used dried thyme instead of Rosemary and added a few chopped mushrooms.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• olive

  26 November 2012

  olive commented on this recipe

  watt a recipe i give it 5 stars

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• olive

  26 November 2012

  olive commented on this recipe

  make it 3 time a week i wood eat all the time if i had time

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tasha meals

  18 December 2012

  tasha meals rated and commented on this recipe

  

  Very yummy, I added mushrooms to. And is great to freeze and defrost it for when you want

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/67604/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tbsp vegetable oil
• 500g cubed stewing lamb
• 1 onion , thickly sliced
• 2 carrots , thickly sliced
• 2 leeks , thickly sliced
• 400ml hot vegetable or chicken stock
• 1 tsp dried rosemary or 1 fresh sprig
• 400g cannellini beans , rinsed and drained
• crusty bread or boiled potatoes to serve (optional)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 1 hr 40 mins

Ingredients

• 1 tbsp vegetable oil
• 500g cubed stewing lamb
• 1 onion , thickly sliced
• 2 carrots , thickly sliced
• 2 leeks , thickly sliced
• 400ml hot vegetable or chicken stock
• 1 tsp dried rosemary or 1 fresh sprig
• 400g cannellini beans , rinsed and drained
• crusty bread or boiled potatoes to serve (optional)

PER SERVING

397 kcalories, protein 38g, carbohydrate 19g, fat 20 g, saturated fat 8g, fibre 6g, sugar 8g, salt 1.15 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.