Lamb and Bean Stew

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This hearty stew is perfect for these cooler, darker nights. Serve with warm, crusty bread.

Ingredients

  • 2 tablespoons olive oil
  • 700g diced lamb
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup (250ml) passata
  • 1 bay leaf
  • 3 sprigs of thyme
  • 2 x 400g cans cannellini beans, drained, rinsed
  • 1 tablespoon fresh breadcrumbs
  • 1 tablespoon chopped parsley

Method

  1. Heat half of oil in a large saucepan on high. Pan-fry lamb, in batches, until browned. Remove from pan and set aside. Reduce heat to medium and add remaining oil. Pan-fry onion and garlic for 3 minutes, until soft.
  2. Return lamb to pan with passata, ½ cup water, bay leaf and thyme. Cover and simmer for 30 minutes, until lamb is tender. Remove herbs. Stir through beans and season to taste.
  3. Preheat oven to 220°C. Spoon mixture into a 5-cup ovenproof dish. Top with breadcrumbs and bake for 10 minutes, until golden. Scatter with parsley and serve with salad.