Lamb and vegetable stew
4
Points®
Total time: 2 hr 40 min • Prep: 20 min • Cook: 2 hr 20 min • Serves: 4 • Difficulty: Easy
Slow-cook your way into your family’s heart with this rich and tasty country-style stew.
Ingredients
Olive oil
1 tbs, extra virgin variety
Lamb butterfly steak, raw
400 g, (Buy 500g), fat trimmed, cut into 3cm pieces
Brown onion
1 medium, finely chopped
Plain flour
1 tbs
Salt-reduced liquid beef stock
1 cup(s), (250ml)
Canned diced tomatoes
400 g
Fresh rosemary
1 tbs, 1 sprig
Carrot(s)
2 medium, sliced diagonally
Butternut pumpkin
500 g, cut into 2cm pieces
Green string beans
125 g, halved
High fibre wholemeal bread
4 slice(s), (4x35g slices)
Instructions
1
Heat half the oil in a large saucepan over medium-high heat. Add lamb and cook, turning, for 2–3 minutes or until browned. Transfer to a plate. Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute.
2
Gradually add stock, stirring constantly, until smooth and combined. Add tomatoes, rosemary and lamb and bring to the boil. Reduce heat and gently simmer, covered, for 1 hour, adding more stock or water if necessary. Add carrots and cook, covered, for 45 minutes. Add pumpkin and cook, covered, for 15 minutes, adding beans for the last 5 minutes of cooking. Discard rosemary. Serve with bread.
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