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Photo of Lamb & green bean stew by WW

Lamb & green bean stew

14
Point(s)
Total Time
1 hr 40 min
Prep
15 min
Cook
1 hr 25 min
Serves
4
Difficulty
Easy
This hearty stew makes a satisfying meal for colder evenings.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Sourdough Bread

4 serving(s)

Lamb Leg Steak, Lean, Boneless, raw

450 g, cut into 2cm chunks

New potatoes, raw

600 g, halved

Tinned Tomatoes

1 can(s), large, with herbs

Lamb stock cube

1 cube(s), to make 300ml

Dried Mixed Herbs

2 teaspoon(s)

Bay leaf, dry

2 leaf/leaves

Green Beans

320 g, trimmed and cut into 3cm pieces

Instructions

  1. 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.
  2. 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.
  3. Add the beans to the casserole and continue to cook, covered, for 15 minutes until the beans are tender.
  4. Serve the stew with a sprinkling of freshly ground black pepper.

Notes

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.

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