Greek Lamb and White Bean Stew
Back home
1 min read

Greek Lamb and White Bean Stew

Greek Lamb and White Bean Stew

Ingredients

Method

  • 1 tbsp olive oil
  • 750g lamb fillet, cut into chunks
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 1 tsp smoked paprika
  • 400g tin of plum tomatoes
  • 1 tbsp red wine vinegar
  • 750ml lamb or chicken stock
  • 2 x 400g tins of white beans, drained
  • Chopped parsley
  • Crusty bread, to serve
  • Preheat the oven to 180C. Heat the oil in a large lidded casserole, brown the lamb all over for a few mins, then remove from the pan and set aside. Add the onion and garlic to the pan and fry for 5 mins, then stir in the paprika and tip in the tomatoes. Crush the tomatoes with a fork, stir in the vinegar and stock, then return the lamb to the casserole with plenty of seasoning.
  • Pop the lid on the casserole and bake in the oven for 90 mins, then stir through the beans and cook for 15 mins more. Stir through the parsley, then serve in bowls with plenty of crusty bread for dunking.
2 hrs
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box