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.
- 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 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.
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