A flavoursome stew to help you keep on track of your weight loss goals in winter.


  • 1 tbs olive oil

  • 550g lean lamb rump steaks, fat trimmed, cut into 2cm pieces

  • 1 brown onion, finely chopped

  • 2 carrots, chopped

  • 2 celery sticks, chopped

  • 1 tsp dried rosemary

  • ½ cup (100g) pearl barley

  • 300g pontiac potatoes, chopped

  • 400g can diced tomatoes

  • 2 cups (500ml) salt-reduced chicken stock

  • 200g green beans

  • ¼ cup fresh flat-leaf parsley


  • 1.

    Heat half the oil in a large saucepan over high heat. Add lamb and cook, in batches, turning, for 2–3 minutes or until browned. Transfer to a bowl.

  • 2.

    Heat remaining oil in same pan over medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 5–6 minutes or until softened. Add rosemary and cook for 1 minute or

  • 3.

    Until fragrant.

  • 4.

    Add barley, potatoes, tomatoes and stock and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 35 minutes or until barley is just tender (add a little water if mixture is becoming too thick).

  • 5.

    Add lamb to pan and simmer, covered, for 5–10 minutes or until lamb is just cooked through.

  • 6.

    Meanwhile, boil, steam or microwave beans until just tender. Drain. Sprinkle stew with parsley and serve with beans.

  • Tips:

  • 1.

    9 ProPoints values per serve

  • 2.

    1. Brown meat on all sides to seal in the juices before adding to a stew.

  • 3.

    2. Cut meat and vegies into similar-sized pieces so they cook evenly. Add softer vegies near the end.

  • 4.

    3. If there is too much liquid, remove all meat and/or vegetables and simmer until reduced.

  • 5.

    Serve with a slice of crusty bread, such as ciabatta. Add 3 ProPoints values per serve for a 35g slice

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 634kj
  • Fat Total 23g
  • Saturated Fat 7g
  • Protein 41g
  • Carbohydrate 66g
  • Sugar 10g
  • Sodium 324mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe a part of the Weight Watchers' ProPoints system

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