Lamb and Butter Bean Stew with Rosemary for Four

Make lamb and butter bean stew with rosemary for four, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
600 g Lamb leg steak, fat trimmed, in 3 cm dice (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
480 g Butter beans, tinned and drained (Drained weight of two tins. Drained weight.)
400 g Chopped tomatoes, tinned
200 g Onion
200 g Carrot
500 g Chicken stock (Made up from a cube or a pot.)
1 tbsp, about 11 g Olive oil
4 cloves, about 12 g Garlic
2 sprigs Fresh rosemary
Of half a lemon, to finish Lemon zest
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Brown the lamb in the oil in a large pot in two batches over a high heat. Set it aside.
2. Soften the chopped onion and carrot in the same pot for ten minutes. Add the sliced garlic and rosemary for a minute.
3. Return the lamb with the tomatoes and stock. Bring to a simmer, cover and cook on the lowest heat for an hour and a quarter, until the lamb is tender.
4. Add the beans and cook uncovered for fifteen minutes to thicken. Season, and grate the lemon zest over just before serving.

Contains celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/lamb-butter-bean-rosemary-stew-for-four

AI-generated images illustrating the recipe.

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