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Greek Lamb, Onion and Butter Bean Stew

This is a rich and wonderful recipe from my mother-in-law, Darina, that I absolutely adore. We often make it at the cookery school. Like many other stews, it becomes even more delicious if made a day or two in advance. Serve with just a green salad, some mashed or boiled potatoes, or rice.

SERVES 4–6

2 tbsp olive oil

1.1kg (2½lb) shoulder of lamb, cut into 4cm (1½in) cubes

700g (1½lb) baby onions, peeled, or large onions, peeled and cut into quarters

6 cloves of garlic, peeled and chopped

2 x 400g tins of cooked butterbeans, drained, or 225g (8oz) dried butter beans (see the handy tip for cooking instructions)

2 bay leaves

Generous sprig of fresh thyme

450ml (16fl oz) lamb or chicken stock

Salt and freshly ground black pepper

2 tbsp coarsely chopped fresh parsley

1 Heat the olive oil in a medium-sized frying pan. Toss the meat, onions and garlic in the hot pan in batches until light golden, then transfer to a medium–large ovenproof casserole.

2 Drain the butter beans and add to the casserole with the bay leaves and thyme. Pour in the stock, to come about halfway up the meat, and add some salt and pepper.

3 Bring to the boil and simmer for 1–1½ hours, either on a low hob or in an oven preheated to 160°C (325°F), Gas mark 3, until all the ingredients are tender and juicy. Taste the stew – it may need more seasoning. Sprinkle with chopped parsley and serve.

Rachel’s handy tip

If you are using dried butter beans, soak them in water for 5–6 hours or overnight. Drain and cover with fresh cold water and simmer in a medium-sized saucepan for 35–40 minutes until they are cooked through. Do not add salt because this will toughen the beans’ skin.