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Slow-cooked Mexican lamb stew

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Made with Mexican-style spices and filled with beans, this slow-cooked lamb stew is a delicious twist on a classic. Switch up mealtime this week and try out this flavourful dish.

  • Serves4
  • Cook time3 hour 15 minutes
  • Prep time15 minutes
Slow-cooked Mexican lamb stew


  • 1 tbs olive oil
  • 1.8kg Coles Australian Lamb Shoulder Roast Bone In
  • 1 red onion, cut into thick wedges
  • 3 celery stalks, thickly sliced
  • 2 garlic cloves, finely chopped
  • 3 sprigs oregano
  • 2 tsp smoked paprika
  • 1 tbs ground cumin
  • 2 bay leaves
  • 2 cups (500ml) beef stock
  • 700g tomato passata
  • 400g can cannellini beans, rinsed, drained
  • 400g can black beans, rinsed, drained
  • Oregano sprigs, extra, to serve
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C. Heat oil in a large frying pan over medium-high heat. Cook lamb for 5 mins each side or until browned. Transfer lamb to a large roasting dish.
  2. Step 2

    Add onion, celery, garlic, oregano, paprika, cumin and bay leaves to pan. Cook, stirring, for 5 mins or until vegetables start to brown. Add stock and passata. Bring to the boil. Remove from heat.
  3. Step 3

    Arrange the vegetable mixture around lamb. Cover with foil and roast for 3 hours or until lamb is very tender.
  4. Step 4

    Add combined beans. Roast for a further 5 mins or until heated through. Top with extra oregano and serve with lime wedges.