Hearty lamb stew

Hearty lamb stew

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 1 hr, 40 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Easily halved
Nutrition info

Nutrition per serving

kcalories
397
protein
38g
carbs
19g
fat
20g
saturates
8g
fibre
6g
sugar
8g
salt
1.15g

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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, December 2009

Ads by Google

Comments, questions and tips

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

Comments

Show comments
123shaz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Sarja83's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

ingevdh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.
Enjoy!

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

hardycat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

nickyjerrome's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Tips