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Photo of Lamb and green bean stew by WW

Lamb and green bean stew

3 - 5
PersonalPoints™ per serving
Total Time
1 hr 40 min
15 min
1 hr 25 min


Lean lamb leg steak

450 g, fat trimmed, cut into 2cm chunks (buy 500g)

Baby potato

600 g, halved

Canned diced tomatoes

400 g, (1 x 400g can)

Green beans

350 g, cut into 3cm pieces

Vegetable stock cube

1 individual, gluten-free variety, to make 300ml stock

Dried herbs

2 tsp, mixed

Fresh bay leaf

2 whole

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large flameproof casserole with oil and heat over medium-high heat. Season lamb with salt and pepper and cook for 3-5 minutes or until browned all over—you may need to do this in batches.
  2. Add potatoes, tomatoes, stock, herbs and bay leaves. Season with salt and pepper and stir to combine. Bring to the boil. Reduce heat and simmer, covered, for 1 hour.
  3. Add beans and continue to cook, covered, for 15 minutes or until lamb and beans are tender. Discard bay leaves to serve.


SERVING SUGGESTION: Serve with 1 x 40g slice sourdough bread (contains gluten). TIP: The stew can be frozen in an airtight container for up to 3 months. Variation: Add can of rinsed and drained butter beans in step 3.