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 stew here.



  • 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