Hearty lamb stew

Prep: 10 mins Cook: 1 hr, 40 mins


Serves 4
A classic one-pot is the easy answer to mid-week cooking- hearty, filling, warming and packed full of veggies

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal397
  • fat20g
  • saturates8g
  • carbs19g
  • sugars8g
  • fibre6g
  • protein38g
  • salt1.15g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp vegetable oil
  • 500g cubed stewing lamb



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 onion, thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrot, thickly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 leek, thickly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 400ml hot vegetable or chicken stock
  • 1 tsp dried rosemary or 1 fresh sprig



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 400g cannellini bean, rinsed and drained
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • crusty bread or boiled potatoes to serve (optional)


  1. Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.

  2. Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (16)

shagarooch's picture

Great simple meal.
I added mushrooms and used peas instead of the beans.
I also added new potatoes plus some thyme.
After cooking I put it uncovered in the oven with dumplings for about 15mins.

123shaz's picture

I love this but i use peas instead of beans . Delicious ...

Sarja83's picture

Really tasty, used thyme instead of rosemary and served with bread. Will definitely make again

ingevdh's picture

Admittedly, I used the wrong type of lamb for this dish: some leg of lamb steaks from the discount shelf at the supermarket. As a result, the meat was dry and a bit chewy. But what I found even more unpleasant was the fact that the leeks had disintegrated into a slimy gloop. One and a half hours is way too long to cook leeks! Not impressed at all. If I were ever to try this again, I'd leave out the leeks, or add them at the end of the cooking time. (And, of course, use proper stewing lamb, not steaks.)

alexandra08's picture

A really yummy stew that is easy to cook, allows for late arrivals and always goes down well.
I added shallots, chestnut mushrooms and parsnips to mine. And some red wine alongside the stock. Served up wish mash and red cabbage as sides.

brandy1912's picture

Made this using lamb stock cubes (obviously?) and added small or halved potatoes to the pot. Brought to the boil on the hob and then cooked in the oven for 90 mins. Doubled the recipie and used diced lamb shoulder. I'm sure this will work well with beef and maybe some red wine? Lovely!

dianaradeva's picture

Simply delicious!!!

vjackman1976's picture

Very popular with my husband. Easy to make and very tasty. I never use leeks though.

tasha_manton's picture

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

olivecoleman's picture

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

olivecoleman's picture

watt a recipe i give it 5 stars

crystaltips's picture

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

hardycat's picture

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.

dell's picture

sounds like you used dried beans , instead of tin beans

nickyjerrome's picture

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.

vivienspiteri's picture

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

Questions (2)

varnteing's picture

I don't like to eat leek, what can I replace it with? Thnx

goodfoodteam's picture

Hi, thanks for getting in touch, celery could be a nice alternative or try adding an extra carrot and an extra onion.

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…