Lamb and bean stew

Lamb and bean stew with tender diced lamb, green beans, onion, beef stock and savory – hearty, satisfying and simply cooked in one pot.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 60 min
• Total time: 75 min
• Calories: 450 kcal per serving
• Protein: 45 g
• Fat: 24 g
• Carbs: 12 g

Ingredients

• 400g diced lamb
• 300g green beans
• 1 onion
• 400ml beef stock
• 1 tbsp savory

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · ladle

1. Roughly dice the onion and trim the beans. Pat the lamb dry.
2. Heat a large pan and brown the lamb well all over. Add the onion and cook briefly.
3. Pour in the beef stock and stir in the savory. Bring everything to the boil once.
4. Cover the pan and cook the stew gently over a low heat until the lamb is noticeably more tender.
5. Add the beans to the pan and keep cooking until they're soft but still have a little bite. Season to taste with salt and pepper.
6. Serve hot. If you like, finish with a small splash of olive oil.

Good to know

A one-pot dish like this is pure comfort. It bubbles away quietly, you hardly have to do anything, and at the end something really hearty lands on the table.

Swaps

Diced lamb → diced beef (similar protein content, usually slightly milder in flavour); beans → courgette (fewer carbs, so closer to keto); beef stock → beef bone broth (depending on how it is made, often a fuller body); onion → shallot (slightly milder)

Allergens

Naturally free from gluten, egg and milk, as long as the stock is made that way. Beans can be harder for small children to digest, and during pregnancy the dish is no concern as long as the meat is fully cooked.

Dairy-free recipes