![[s20220326_170449.png]] # Ingredients - 500g butterflied lamb shoulder or beef stew cubes - 2 onions - 2 carrots - 2 celery sticks - 4 garlic cloves - 100g baby leaf spinach - 800g tinned cannellini beans (kidney beans) - 400g chopped tomatoes - 1 bay leaf - handful thyme - 200-400ml cold water - sea salt - olive oil - ground pepper # Steps - Warm a large frying pan over a medium heat. Add ½ tbsp oil and the butterflied lamb/beef. Fry for 10 mins, turning every so often, till browned all over. - While the meat fries, peel and finely chop the onions. Peel the carrots and roughly chop them. Trim the celery sticks and finely slice them. - Warm a pot over medium heat. Add chopped vegetable to the pot, season with a pinch of salt and pepper and fry for 5-6 mins, stirring now and then till browned. - While the veg fry, peel and crush or grate the garlic. Drain and rinse the cannellini beans. When the veg have browned, stir the garlic into them. Cook and stir for 1 min. - Add meat to the pot. Tip in the beans. Drop in the bay and thyme sprigs. Crumble in the stock cube. Pour in the chopped tomatoes and fill the tin with water (around 400ml) and pour that into the pot. - Season with a pinch of salt and pepper. Pop on the lid and bring to the boil, then turn the heat down and gently simmer for 1 hr. - When the stew has finished cooking and the lamb is tender, carefully lift the lamb out of the slow cooker with tongs and pop it on a board. Roughly chop the lamb, then stir it back into the stew with the baby leaf spinach. - Taste the stew and add a pinch more salt and pepper if you think it needs it. # References - [Farmhouse Lamb & Bean Stew Recipe | Abel & Cole](https://www.abelandcole.co.uk/recipes/farmhouse-lamb-bean-stew)