Welsh Lamb and butter bean stew

  • Prep time 20 mins
  • Cook time 1 hrs
  • Serves 4


  • 2 boneless PGI Welsh Lamb neck fillets or 2 leg steaks, cut into chunks
  • 1 tbsp oil
  • 1 onion, chopped
  • 2 sticks celery, finely chopped
  • 2 carrots, sliced
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • Seasoning
  • Sprigs of thyme and rosemary
  • 450ml lamb or veg stock
  • 150g bag baby spinach, shredded kale or cavolo nero
  • 400g tin butter beans, drained and rinsed
  • Thyme leaves or mint to garnish


  1. Heat the oil in a pan and fry the lamb for a few minutes until browned.
  2. Add the onion, celery, carrot and garlic and fry for a few minutes, stirring gently until the veg has softened.
  3. Add the purée, herbs and seasoning then add the stock, bring to the boil and then simmer for approximately 1 hour until the lamb is tender (45 minutes if using leg steaks).
  4. Add the butter beans and the greens and allow to cook for a further 5 minutes.
  5. Serve scattered with herbs and crusty bread.
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