Slow-cooked lamb and white bean stew

Name: Slow-cooked lamb and white bean stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 tbsp olive oil; 350 g 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; 400 g essential Waitrose Borlotti Beans, drained and rinsed; 2 tbsp essential Waitrose Double Concentrated Tomato Purée; 500 ml lamb stock; 260 g essential Waitrose Spinach

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

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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

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.
Stir in the potatoes, beans, tomato purée and lamb stock. Cover and simmer gently for 50 minutes until the lamb is tender.
Stir in the spinach, cook for 1–2 minutes until wilted then ladle into bowls and serve.