Winter favourites always include a hearty lamb stew of some kind. Meat, vegetables and legumes form the basis of this warming slow-cooked meal packed full of protein, fibre and nutrition.
This is a great recipe to cook up over the weekend, when you have more time, and portion it out into containers for meals during your busy week. The organised eater is a healthy one and bulk cooking is one very handy tool to help you manage a full schedule.
This recipe is great for young children too. Slow cooked meat is much easier for them to chew, making it a great way to get red meat and iron into their diet. The same goes for slow cooked vegetables. They are much foster, easier to chew and even less bitter with the flavours of the meat and stock.
Lamb and Vegetable Stew
- 2 tbsp oil, olive
- 2 onion, brown coarsely chopped
- 2 stalk celery trimmed, coarsely chopped
- 1 carrot large
- 1 fennel, baby trimmed, thinly sliced
- 900 g lamb, leg, butterflied cut into 3cm pieces
- 400 g tomato, diced, canned
- 4 cups stock, chicken (1 litre) GF if required
- 400 g lentils, canned rinsed and drained
- 450 g potato, chat thickly sliced
- basil pesto to serve
- Heat the oil in a large saucepan over medium-high heat. Cook the onion, stirring, for 2 minutes. Add the celery, carrot and fennel. Cook, stirring, for 3-4 minutes or until the vegetables are light golden.
- Add the lamb and cook, stirring, for 2-3 minutes or until just browned. Add the tomato and stock. Bring to the boil. Reduce heat to low. Cover and simmer for 1 hour.
- Add the lentils and potato. Cover and simmer for 1 hour or until the lamb and potato are tender. Ladle among serving bowls and top with a dollop of pesto.
- 1 serve protein
- ¾ serve carbohydrates
- 1½ serve fat
- 2½ serve vegetable