French Lamb and Bean Stew
French Lamb and Bean Stew



  • 250g haricot beans from a tin
  • 2 onions, 1 chopped, 1 quartered
  • 3 carrots, 1 halved, 2 diced
  • 2 celery stalks, 1 halved, 1 diced
  • 2 bay leaves
  • Bunch of parsley, leaves chopped
  • 6 peppercorns
  • 2 tbsp olive oil
  • 1kg lamb chunks
  • 4 chopped garlic cloves
  • 400g tin of cherry tomatoes
  • 1 tbsp tomato purée
  • 400ml lamb stock
  • Pop the beans in a large saucepan and cover with water. Add the quartered onion, the halved celery and carrot, the bay leaves, the peppercorns, and the parsley stalks. Simmer for 30 mins, then drain well and reserve the cooking liquid (discard the onion, carrot and celery).
  • Meanwhile, heat half the oil in a casserole, and brown the lamb chunks over a high heat. Remove and set aside, then reduce the heat and add the chopped onion to the pan with the diced carrot and celery, and cook to colour. Add the garlic and cook for a few more minutes. Return the meat to the pan, and add all the remaining ingredients (except the beans). Simmer gently for 2 hours, covered, then add the beans for the last 45 mins, stirring occasionally.
  • Remove the lid for the last 30 mins, and season well. Allow to thicken and for the lamb to become very tender, then scatter with parsley and serve.
2 hrs 45 mins
6 serving

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