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Lamb and vegetable stew

Lamb and vegetable stew

Total Time
2 hr 40 min
20 min
2 hr 20 min
Slow-cook your way into your family’s heart with this rich and tasty country-style stew.


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


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)


  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.


Suitable to freeze for up to 3 months.