Lamb & green bean stew
1 hr 40 min
1 hr 25 min
This hearty stew makes a satisfying meal for colder evenings.
Calorie controlled cooking spray
Lamb Leg Steak, Lean, Boneless, raw
450 g, cut into 2cm chunks
New potatoes, raw
600 g, halved
1 can(s), large, with herbs
Lamb stock cube
1 cube(s), to make 300ml
Dried Mixed Herbs
Bay leaf, dry
320 g, trimmed and cut into 3cm pieces
- Mist a large flameproof casserole with cooking spray and set over a medium-high heat. Season the lamb and sear for 3-5 minutes until browned all over – you may need to do this in batches.
- Add the potatoes, tomatoes, stock, dried mixed herbs and bay leaves to the casserole, then season to taste and stir to combine. Bring to the boil, then reduce the heat, cover and simmer for 1 hour.
- Add the beans to the casserole and continue to cook, covered, for 15 minutes until the beans are tender.
- Serve the stew with a sprinkling of freshly ground black pepper.
Bulk this out with a tin of drained and rinsed butter beans. Add them with the green beans. The stew can be frozen in an airtight container for up to 3 months.