Lamb stew veggies

Lamb stew with veggies and butter beans sounds delicious! Here’s a simple recipe for you:

Ingredients:

• 1.5 lbs (about 680g) lamb shoulder, trimmed and cut into cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 potatoes, peeled and diced
• 1 cup (about 240ml) diced tomatoes (canned or fresh)
• 4 cups (about 950ml) beef or lamb broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 can (15 oz/425g) butter beans, drained and rinsed
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
2. In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the carrots, celery, and potatoes to the pot, and cook for about 5 minutes, stirring occasionally.
4. Return the browned lamb to the pot. Add the diced tomatoes, beef or lamb broth, dried thyme, dried rosemary, salt, and pepper. Stir to combine.
5. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
6. About 15 minutes before the stew is done, add the drained and rinsed butter beans to the pot. Stir them in gently and let the stew simmer for the remaining time.
7. Taste and adjust seasoning with more salt and pepper if needed. Serve the lamb stew hot, garnished with chopped fresh parsley if desired.

Enjoy your hearty lamb stew with veggies and butter beans!