Hearty lamb stew

Hearty lamb stew

By Good Food
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(13 ratings)
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Prep: 10 mins Cook: 1 hr, 40 mins

Easy

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
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Ingredients

  • 1 tbsp vegetable oil
  • 500g cubed stewing lamb
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 1 onion, thickly sliced
    Onion

    Onion

    un-yun

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

  • 2 carrots, thickly sliced
    Carrot

    Carrot

    ka-rot

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

  • 2 leeks, thickly sliced
    Leeks

    Leek

    lee-k

    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

    Rosemary

    rose-mar-ee

    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)

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.

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Comments, questions and tips

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shagarooch
2nd May, 2016
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. Lovely
123shaz
28th Aug, 2014
5.05
I love this but i use peas instead of beans . Delicious ...
Sarja83
2nd Feb, 2014
5.05
Really tasty, used thyme instead of rosemary and served with bread. Will definitely make again
ingevdh
2nd Feb, 2014
1.05
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
21st Dec, 2013
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
12th Oct, 2013
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
2nd Oct, 2013
Simply delicious!!!
vjackman1976
12th Aug, 2013
Very popular with my husband. Easy to make and very tasty. I never use leeks though.
tasha_manton
18th Dec, 2012
5.05
Very yummy, I added mushrooms to. And is great to freeze and defrost it for when you want
olivecoleman
26th Nov, 2012
make it 3 time a week i wood eat all the time if i had time

Pages

varnteing
6th Jun, 2015
I don't like to eat leek, what can I replace it with? Thnx
goodfoodteam's picture
goodfoodteam
10th Nov, 2015
Hi, thanks for getting in touch, celery could be a nice alternative or try adding an extra carrot and an extra onion.
Cameron Hilton's picture
Cameron Hilton
8th Aug, 2018
will freeze for up to 2 months. defrost and reheat gently before serving
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