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White bean and lamb stew

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This is a hearty country dish, which is easy to prepare and very satisfying. You can also freeze any leftovers.
Serves
4
Prep
20 minutes
Cook
1 hour 20 minutes
Each 423g serving contains (excludes serving suggestion)
KCal
339
Carbs
32.3g
Fibre
16.4g
Protein
27.0g
Fat
7.6g
Saturates
2.90g
Sugars
13.3g
Salt
0.40g
Portion Fruit & Veg
2
Ingredients
Ingredients
spray olive oil
300g very lean lamb, diced
1 onion, roughly chopped
2 celery stalks, cut into 2cm chunks
2 carrots, peeled and cut into 2cm chunks
2 garlic cloves, sliced
2 sprigs rosemary
1 tbsp Worcestershire sauce
410g tin chopped tomatoes
2 bay leaves
820g tin black-eye beans in water, drained and rinsed
300g savoy cabbage, roughly chopped
ground black pepper
Method
  1. Preheat the oven to 180ºC/gas 4.
  2. Heat a flameproof casserole dish over high heat, spray lightly with olive oil and fry the lamb in batches until browned all over. Set aside.
  3. To the same casserole dish, add the onion, celery, carrots, garlic and rosemary and cook, adding a splash of water, until the vegetables have started to soften (approx. 10 minutes).
  4. Return the lamb to the casserole and add the Worcestershire sauce, tomatoes and bay leaves. Stir to combine and add 300ml water.
  5. Cover and cook in the oven for 45 minutes. Stir in the beans and cabbage, adding extra water as necessary.
  6. Return to the oven for a further 15 minutes.
Chefs tips
  • You could make this dish with lean pork or beef.
  • Try other beans such as borlotti, cannellini or haricot.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat in the oven or microwave until piping hot.
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