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Rustic lamb stew recipe

Rustic lamb stew recipe

240 ratings

This slow-cooked rustic lamb stew is really comforting and is the perfect winter warmer. The time taken to cook this dish gives a real depth of flavour, enhanced by rich tomatoes and fiery chilli. Give this firecracking rustic lamb stew a try tonight and serve it alongside some crusty bread, perfect for mopping up the delicious sauce. See method

  • Serves Serves 6-8
  • 20 minutes to prepare and 2 hours 30 minutes to cook
  • 399 calories / serving


  • 4 tbsp olive oil
  • 1kg lamb breast joint, roughly chopped into 2-3cm pieces
  • 2 onions, thickly sliced
  • 4 carrots, peeled and diagonally sliced
  • 3 garlic cloves, finely chopped
  • 3 tbsp freshly chopped rosemary
  • 1 red chilli, deseeded and finely sliced
  • 250ml red wine
  • 400g tin chopped tomatoes
  • 600ml hot lamb stock
  • 3 tbsp balsamic vinegar
  • 400g tin butter beans, drained
  • crusty bread, to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    9g 46%
  • Sugars

    7g 8%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 12.1g Protein 29.8g Fibre 3.6g


  1. In a deep pan, heat half the oil and cook the lamb in batches until browned. Transfer to a plate and set aside.
  2. Add the remaining oil and fry the onions and carrots for 10 mins until golden. A minute before the end, stir through the garlic, 2 tbsp of the rosemary, and the chilli. Pour over the red wine, chopped tomatoes, lamb stock and balsamic vinegar.
  3. Return the lamb to the pan and cook covered over a gentle heat for 2 hrs until tender. Stir through the butter beans and remaining rosemary and cook for 10 mins. Serve with crusty bread.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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