Lamb and Tomato Stew

Lamb and tomato stew with butter beans and feta

  • serves 4
  • Easy

This one-pot lamb stew is a doddle to make – the oven does all the work for you. Serve with crusty bread to mop up the juices


Try this lamb stew recipe or check out our healthy lamb stewvegetarian stew, Hungarian lecsó (pepper stew) and more comforting stew recipes.



  • olive oil 1 tbsp
  • lamb neck fillet 750g, cut into small chunks
  • onion 1 large, chopped
  • garlic 2 cloves, chopped
  • smoked paprika 1 tsp
  • plum tomatoes 400g tin
  • sherry vinegar 1 tbsp
  • chicken stock 750ml
  • butter beans 2 x 400g tins, drained
  • flat-leaf parsley a handful, chopped
  • feta 100g, crumbled
  • dried mint a pinch (optional)
  • crusty baguette to serve


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Heat the olive oil in a large, heavy lidded casserole and cook the lamb, in batches, until browned all over. Scoop out onto a plate with a slotted spoon. Add the onion and garlic to the same pan, and fry for 5 minutes until the onion has softened.

  • Step 2

    Stir in the paprika and cook for 1 minute then tip in the tomatoes (crushing them with your hands as you go), vinegar and stock. Return the lamb to the pot, season, then put on a lid and bake in the oven for 11/2 hours.

  • Step 3

    Stir in the beans and cook for another 15-20 minutes or until the beans are heated through. Stir in most of the parsley. Serve in warm bowls topped with crumbled feta, the rest of the parsley and a pinch of dried mint, if using, with crusty bread, if you like.

Nutritional Information

  • Kcals 592
  • Fat 29g
  • Saturates 12.9g
  • Carbs 24.1g
  • Sugars 9.1g
  • Fibre 10.5g
  • Protein 53.2g
  • Salt 1.9g