Rustic lamb stew recipe
Created by The Tesco Recipes team
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 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
Each serving contains
- Energy
- 1665kJ 399.0kcal
- Fat
- 24g
- Saturates
- 9g
- Salt
- 0.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 12.1gProtein 29.8gFibre 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.
