Easy lamb and bean casserole | Women's Weekly Food

Ingredients

• 2 teaspoon olive oil
• 1 clove garlic, crushed
• 1 small brown onion (80g), chopped coarsely
• 1 small carrot (70g), chopped finely
• 1 trimmed celery stick (100g), chopped finely
• 250 gram diced lamb shoulder
• 2 cup (500ml) chicken stock
• 425 gram can diced tomatoes
• 300 gram can mixed beans, drained
• 1/4 cup finely chopped fresh flat-leaf parsley