Lamb & Butter Bean Casserole
Ingredients
- 500g diced lamb
- 400g tin of butter beans
- Chestnut button mushrooms
- 2 carrots
- 1 red wine stock
- 500ml boiling water
Method
Place your Dutch oven on the stove over a medium-high heat.
Add all the ingredients to the Dutch oven.
Bring the liquid up to a gentle boil.
As soon as it bubbles, turn the heat right down to low.
Put the heavy Dutch oven lid on tightly.
Let it simmer gently for 45–60 minutes, stirring once or twice, until the lamb is beautifully tender and the carrots are soft.