Mise en Place
Gather everything before you start cooking
Equipment Needed
Let's get ready to cook. Take the lamb out of the fridge. Drain the beans. Chop: Onion Carrots Celery Garlic You’ll need a large casserole dish with a lid. Ready? Start browning the lamb.
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. Don’t crowd the pan. Leave it undisturbed for 2–3 minutes before turning. You’re looking for deep brown edges. When browned, move to a plate. Continue until all lamb is done.
Now it is time to soften the veg. Reduce heat to medium. Add: Onion Carrot Celery Cook 8–10 minutes. They should soften and lightly colour. 👉Shall I set a timer? Just say "set an 8 minute timer" Add garlic. Cook 1 minute more.
Almost there! Let's Build the Stew Return lamb to the pot. Add: Tomatoes Tomato purée Stock Bay leaves Stir, scraping the bottom. Bring to a gentle boil. Lower heat. Cover with lid. Cook 2 hours. 👉 Need a timer? Just say "set a 2-hour timer" and I'll sort it out. Stir occasionally if nearby. Add a splash of water if it looks dry. Swipe when tender.
How good does the kitchen smell? It's time to add the beans. Stir in drained beans. Remove lid. Simmer uncovered 30 minutes to thicken. 👉 Shall we set a 30-minute timer? Let me know like before! Taste. Season. Sauce should coat the beans, not feel watery. Swipe to finish.
Check for seasoning and adjust with salt or pepper, scatter in the parsley, and serve.