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Rustic lamb stew recipe

Rustic lamb stew

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

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    Each serving contains

    Energy
    1665kJ 399.0kcal
    20%
    Fat
    24g
    high34%
    Saturates
    9g
    high46%
    Salt
    0.3g
    low6%
    Sugars
    7g
    low8%

    of the Reference intake

    Carbohydrate 12.1gProtein 29.8gFibre 3.6g

    Method

    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.

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