Waitrose and Partners
Slow-cooked lamb and white bean stew

Slow-cooked lamb and white bean stew

A simple but hearty one-pot supper that's perfect for making ahead. Serve with rustic bread to mop up any juices.

4 out of 5 stars(4) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 1 tbsp olive oil
  • 350g essential Waitrose British Lamb, Diced Shoulder
  • 2 smoked streaky bacon rashers, roughly chopped
  • 2 onions, chopped
  • 1 celery stalk, chopped
  • 1 carrot, diced
  • 2 garlic cloves, roughly chopped
  • 1 tsp fennel seeds
  • 2 red skinned potatoes, peeled and diced
  • 400g essential Waitrose Borlotti Beans, drained and rinsed
  • 2 tbsp essential Waitrose Double Concentrated Tomato Purée
  • 500ml lamb stock
  • 260g essential Waitrose Spinach

Method

  1. Heat the oil in a large saucepan and cook the lamb, bacon, onions, celery and carrot for 5 minutes until lightly browned. Add the garlic and fennel seeds and cook for a further 1 minute.

  2. Stir in the potatoes, beans, tomato purée and lamb stock. Cover and simmer gently for 50 minutes until the lamb is tender.

  3. Stir in the spinach, cook for 1–2 minutes until wilted then ladle into bowls and serve.

Cook’s tip

Save time preparing the vegetables by swapping the onion, celery and carrot for a 400g pack Cooks’ Ingredients Soffritto Mix.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,931kJ/ 461kcals

Fat

24.2g

Saturated Fat

9g

Carbohydrates

33.4g

Sugars

9.8g

Fibre

8.4g

Protein

27.5g

Salt

2.1g

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