Lamb and Bean Stew


50ml good olive oil
2kg lamb neck, thickly sliced
1 red onion, chopped
6 cloves garlic, chopped
400ml dry white wine
2 medium carrots, sliced in circles
1 stalk celery, with leaves, chopped
1 bouquet garni with parsley, rosemary and thyme
500ml lamb stock
250g cooked haricot beans
salt and freshly ground black pepper
Nothing can touch this for a real winter stew. Serve with steaming mounds of fragrant white rice.


1.Heat the olive oil in a large cooking pot, add the lamb and sauté until nicely browned and the fat begins to run.
2.Add the onion and garlic, braise together quickly then pour in the wine. Cook for about 5 minutes then add the carrots, celery and bouquet garni. Pour the lamb stock over the meat, cover and bring to a rolling simmer for at least 1 hour.
3.Add the beans and more liquid, if necessary, and simmer, covered, until the meat is completely tender. Remove the bouquet garni and allow the sauce to reduce until it is deliciously thick. Taste and season.
4.Spoon the lamb and bean stew into a large, warmed pottery serving bowl and take it straight to the table!

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