WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 20
Cooking Time: 20
Place chops in a plastic bag with the flour and toss well to coat. Remove lamb and reserve any excess flour.
Heat oil in a large saucepan. Add chops and cook for 5 minutes or until well browned all over. Add potatoes, carrots, onions, garlic and bay leaves.
In a jug or bowl, combine reserved flour and Campbell’s Real Stock. Mix well then pour over lamb mixture. Stir to combine. Bring to the boil, stirring, allow to sauce to thicken slightly then reduce heat to medium. Cover and cook, stirring occasionally for 30 minutes.
Stir in four bean mix and cook for a further 5 minutes, stirring occasionally, until beans are heated through.
Beef Bourguignon with Tomato and Rosemary
Beef Osso Buco with Truffle Mash & Parsley Oil - by Cameron Petley
Italian Beef Casserole
Lamb Curry with Kumara and Spinach
Rich Beef & Mushroom Casserole
Slow cooked beef cheeks
Slow Cooker Beef & Mushroom Casserole
Spicy Sausage Stew
Thai Beef & Sweet Potato Curry