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Slow Cooked Lamb Stew with Rice and Black Beans

Slow Cooked Lamb Stew

Slow cooked lamb stew with rice and black beans

For the stew:

2 sticks of celery roughly chopped

2 medium onions roughly chopped     

2 carrots roughly chopped   

3 sprigs of fresh rosemary – discard stems     

Olive oil     

500g diced stewing lamb, approximately 2cm cubes   

1 heaped tablespoon plain flour   

Tomato paste   

400ml lamb stock or vegetable stock   

100ml red wine     

1 x 400g tin of chopped tomatoes   

Sea salt and freshly ground black pepper


For the rice:

1 ½ cups uncooked brown rice

2 ½ cups vegetable stock

1 can black beans


For the stew:

Preheat oven to 180’C. Put casserole dish on a low heat and fry off veg and rosemary.

Add the lamb tomato paste and flour and brown meat.

Add the tinned tomatoes, wine and stock and cook in the oven for 2 -2 1/2 hours.


For the rice:

Place rice and chicken broth in a saucepot and bring to a boil.

Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes.

Remove from heat, uncover, and fluff with a fork.

Warm through black beans in a pan and then stir through rice.

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