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Rustic lamb stew recipe

244 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

Ingredients

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
1665kj
399kcal 20%
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

Method

In a deep pan, heat half the oil and cook the lamb in batches until browned. Transfer to a plate and set aside.
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.
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.