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


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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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