Hearty Lamb Stew - A Wonderful Winter Recipe Idea

 

Memories of my mum's lovely lamb stew came rushing into my mind when I spotted this great classic 'one-pot' meal. It is an easy answer to a delicious mid-week, or any time meal. It's hearty, filling, warming and packed full of veggies - the carb count is 19carbs per serving, so it may be too high in carbs for some, but would fit nicely into my menu plans. See what you think.  

 

Ingredients:

Serves Four

1 tbsp vegetable oil

500g cubed stewing lamb

1 onion, thickly sliced

2 carrots, thickly sliced

2 leeks, thickly sliced

400ml hot vegetable or chicken stock

1 tsp dried rosemary or 1 fresh sprig

400g cannellini beans, rinsed and drained

Optional - crusty bread or boiled potatoes to serve

 

Method:

1. Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.

2. Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through.

3. Optional - serve with some crusty bread or potatoes, if you like, but as I am LCHF buttery mashed swede would be more suitable.

 

With great tasting meals like this winter-time looks better by the day.

 

The original recipe idea can be found here

 

All the best Jan