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Tuscan lamb and bean stew

A Wintery stew for a lazy Sunday lunch.

Recipe from: 11 May 2012
Preparation time: 10 min
Cooking time: 2h


  • 1/4
  • 500
    vegetable stock
  • 3
  • 500
    Hill & Dale Pinotage
  • 2 lbs. lamb stew meat
  • 2 cans (16 oz. each) beans, rinsed and drained - I
  • 1 large onion, diced
  • pepper
  • 1 bay leaf
  • 3
    olive oil, divided
  • 3 garlic cloves, minced
  • 1/2
    crushed rosemary
  • 1 can (15 oz.) diced tomatoes
Servings: Change Serving


Preheat oven to 180°C. In large cast iron pot, heat olive oil over medium-high heat. Add onion to pot and cook until softened.

Add garlic, pepper, and herbs, and cook for 1 minute. Transfer mixture to a plate and keep aside.

Dust the lamb in flour and sear half of it in a skillet until meat is browned, about 8 minutes. Repeat with the rest of the lamb.

Transfer the lamb to the pot. Add onion mixture back into the pot and add remaining ingredients.

Cover the pot and place into the oven and let the stew cook for about 2 hours.

After 2 hours, check the seasoning and thicken with a 'roux' (flour mixed with a dash of water if the sauce is too thin.

Squeezed some lemon juice over the stew and some lemon zest and it was just perfect. Serve huge chunks of crusty bread!!!

Read more on: recipe  |  sauté  |  slow-cook  |  lamb


Chakalaka chicken

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