Lamb and Vegetables Stew

Lamb & Vegetable Stew


  • 2 teaspoon olive oil
  • 500g lamb (boneless) cut into 3cm chunks
  • 4 red potatoes, unpeeled, coarsely chopped
  • 3 medium carrots, peeled and cut to bite sized chunks
  • 2 medium onions, coarsely chopped
  • 2 leeks rinsed, white and pale green parts coarsely chopped
  • 1 large turnip, peeled and coarsely chopped
  • 2 tablespoons plain flour
  • 1 bay leaf
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup green beans, fresh or frozen (150g)


  1. Heat olive oil in large flame proof casserole pot over medium heat. Add meat in batch’s and brown on all sides, about 5 minutes per a batch .
  2. Add the potatos, carrot, onion, leek and turnip to pan. Cook for 10 minutes and stir occasionally.
  3. Stir in flour and add 3 cups water, bay leaf, rosemary, salt and pepper. Bring to boil. Reduce heat.
  4. Add meat and simmer, until meat is tender (50-60 minutes). Add beans and simmer for a further 5 minutes.

Source: (modified from

Serves: 6 – Preparation time : 20 minutes – Cooking time: 90 minutes

Nutrition Information (per serve): 1167 kJ (279 Cal), 21.1g Protein, 10.7g Fat, 4.4g Saturated Fat, 21.4g Carbohydrate, 5.7g Sugars, 6.1g Fibre, 509mg Sodium




Andrew is the owner and principal trainer of Health Jigsaw. He is a highly sought-after trainer and has been a personal trainer since 1997. Andrew has previously worked in a five-star luxury resort, large fitness centres and an exclusive personal training studio.

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