Slow-cooked lamb and white bean stew
Waitrose and Partners

Slow-cooked lamb and white bean stew

A simple but hearty one-pot supper that's perfect for making ahead. Serve with rustic bread to mop up any juices.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins

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  • 1 tbsp olive oil
  • 350g essential Waitrose British Lamb, Diced Shoulder
  • 2 smoked streaky bacon rashers, roughly chopped
  • 2 onions, chopped
  • 1 celery stalk, chopped
  • 1 carrot, diced
  • 2 garlic cloves, roughly chopped
  • 1 tsp fennel seeds
  • 2 red skinned potatoes, peeled and diced
  • 400g essential Waitrose Borlotti Beans, drained and rinsed
  • 2 tbsp essential Waitrose Double Concentrated Tomato Purée
  • 500ml lamb stock
  • 260g essential Waitrose Spinach


  1. Heat the oil in a large saucepan and cook the lamb, bacon, onions, celery and carrot for 5 minutes until lightly browned. Add the garlic and fennel seeds and cook for a further 1 minute.

  2. Stir in the potatoes, beans, tomato purée and lamb stock. Cover and simmer gently for 50 minutes until the lamb is tender.

  3. Stir in the spinach, cook for 1–2 minutes until wilted then ladle into bowls and serve.

Cook’s tip

Save time preparing the vegetables by swapping the onion, celery and carrot for a 400g pack Cooks’ Ingredients Soffritto Mix.


Typical values per serving when made using specific products in recipe


1,931kJ/ 461kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating