Lamb & Butter Bean Stew
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Prep: 10 mins
Cook: 1 hr
A bit of a one pan wonder this one (bonus – less washing up). High welfare lamb gets the Jassy treatment in this warming butter bean stew with lots of organic veg.
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595 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 lamb leg steaks
  • 1 onion
  • 1 celery stick
  • 1 carrot
  • 1 garlic clove
  • A handful of thyme
  • A 100g bag of cavolo nero
  • A 400g tin of butter beans
From your kitchen
  • 2 tsp olive oil
  • Sea salt and freshly ground pepper
  • 500ml boiling water
You'll need
  • Pan with a lid
  • Measuring jug
  • Colander or sieve
Step by step this way
  • 1.

    Chop the lamb leg steaks into small chunks about 2cm across. Warm 2 tsp oil in a pan over a medium heat. Add the lamb. Fry for 8-10 mins, turning once or twice till the lamb is browned all over.

  • 2.

    While the lamb cooks, peel and finely chop the onion. Finely slice the celery stick. Trim and peel the carrot, then finely chop. Peel and crush the garlic.

  • 3.

    Add the onion, celery and carrot to the lamb. Season well with salt and pepper. Cook and stir for 5 mins till the veg are soft and glossy looking.

  • 4.

    Add the garlic to the pan with most of the thyme sprigs. Cook and stir for 1 min.

  • 5.

    Pour in 500ml boiling water. Cover. Bring to the boil, then turn the heat down and simmer for 45 mins till the lamb is tender.

  • 6.

    Shred the cavolo nero. Drain and rinse the butter beans. Fish the thyme sprigs out of the lamb stew. Add in the cavolo nero and beans. Simmer, uncovered, for 5 mins.

  • 7.

    Taste the stew and adjust the seasoning if you think it needs more salt and pepper. Ladle into warm bowls. Scatter over the last of the thyme leaves to serve.

  • Tip

    In the black
    Did you know cavolo nero is a type of kale? Literally meaning “black kale” in Italian, other names for it include Tuscan kale, dinosaur kale (because of its knobbly leaves) and lacinato kale.

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