Recipe home
Lamb and butter bean stew
Ingredients
2tbsp olive oil
1kg/21⁄2lb cheap stewing lamb, cut into pieces
500g/1lb 2oz shallots, peeled
6 cloves of garlic, peeled and chopped
450ml/3⁄4 pint lamb or beef stock
1tbsp gravy granules
2 x 400g cans of butter beans, drained
few sprigs fresh thyme (optional)
1tbsp freshly chopped parsley, to garnish
A warming, hearty main course
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Method
1. Preheat oven to gas mark 3/160°C (140°C in a fan oven). Heat olive oil in a large flameproof casserole dish and brown lamb, shallots and garlic all over till golden. Season generously with salt and freshly ground black pepper.
2. Pour in stock, bring to the boil, then stir in gravy granules, butter beans and thyme, if using.
3. Cover and cook in oven for 1 hr 20 mins or more, till meat is really tender. Sprinkle with chopped parsley to serve, and enjoy with crusty bread.
Top tip: Pour boiling water over the shallots - this will loosen the skin and make them easier to peel.
Comments
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