Breton Lamb | Lamb, Bean & Tomato Stew
An easy prep, slow-cooked Lamb, Bean & Tomato Stew that looks after itself once itβs on. It's rich, comforting, and even better the next day. If you have the space in your pot, make extra. It's the same amount of effort and future you will be glad you did.
4
Servings
15
Prep (min)
120
Cook (min)
medium
Difficulty
Ingredients
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Haricot beans or butter beans
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2.0
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Onion
–
1.0
~β¬0.89
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Carrots
–
2.0
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Celery
–
1.0
-
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Instructions
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1
Let's get ready to cook. Take the lamb out of the fridge. Drain the beans. Chop: Onion Carrots Celery Garlic Youβll need a large casserole dish with a lid. Ready? Start browning the lamb.
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2
We will start off by browning the Lamb. Place your pot onto the hob. Heat 2 tbsp olive oil on high. Add lamb in batches. Donβt crowd the pan. Leave it undisturbed for 2β3 minutes before turning. Youβre looking for deep brown edges. When browned, move to a plate. Continue until all lamb is done.
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3
Now it is time to soften the veg. Reduce heat to medium. Add: Onion Carrot Celery Cook 8β10 minutes. They should soften and lightly colour. πShall I set a timer? Just say "set an 8 minute timer" Add garlic. Cook 1 minute more.
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Nutrition
Per serving
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Recording: Breton Lamb | Lamb, Bean & Tomato Stew
