This hearty Lamb and White Bean Stew is the ultimate comfort food for chilly evenings. Slow-braised boneless lamb becomes incredibly tender, melting in your mouth as it absorbs the rich, savory flavors of red wine, crushed tomatoes, and aromatic herbs like rosemary and thyme. The addition of Great Northern beans provides a creamy texture and extra protein, making this a complete, satisfying meal. It’s robust enough for a weekend dinner but simple enough for a busy weeknight. Serve with crusty bread to soak up the delicious sauce. This dish improves with time, making it perfect for meal prep or freezing for later.
Lamb And White Bean Stew
Description
This hearty Lamb and White Bean Stew is the ultimate comfort food for chilly evenings. Slow-braised boneless lamb becomes incredibly tender, melting in your mouth as it absorbs the rich, savory flavors of red wine, crushed tomatoes, and aromatic herbs like rosemary and thyme. The addition of Great Northern beans provides a creamy texture and extra protein, making this a complete, satisfying meal. It is robust enough for a weekend dinner but simple enough for a busy weeknight. Serve with crusty bread to soak up the delicious sauce. This dish improves with time, making it perfect for meal prep or freezing for later.Ingredients
Directions
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Trim the lamb stew meat of visible fat and gristle, then set aside.
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Heat 3 tablespoons of olive oil in a large oven-proof skillet or Dutch oven over medium-high heat.
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Brown the lamb pieces in batches, ensuring not to crowd the pan, until sealed on all sides.
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Remove the browned lamb with a slotted spoon and transfer it to a large oven-proof casserole dish.
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Add the remaining 3 tablespoons of olive oil to the skillet over medium heat.
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Scrape the vegetable mixture into the casserole dish with the lamb.
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Add the crushed tomatoes, thyme, rosemary, salt, pepper, parsley, red wine, and beef stock to the empty skillet.
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Bring the liquid mixture to a boil over medium-high heat, scraping up any browned bits from the bottom of the pan.
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Pour the hot liquid mixture over the lamb and vegetables in the casserole dish.
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Cover the casserole dish tightly with a lid or aluminum foil.
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Place the casserole in the center of the oven and bake for 2 hours, or until the lamb begins to become tender.
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Stir in the cooked Great Northern beans.
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Continue baking, covered, for an additional 30 to 40 minutes, until the lamb is fork-tender and the sauce is thickened.
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Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 839.0kcal
- % Daily Value *
- Total Fat 62.9g97%
- Saturated Fat 22.5g113%
- Cholesterol 220.2mg74%
- Sodium 180.4mg8%
- Total Carbohydrate 8.9g3%
- Dietary Fiber 2.1g9%
- Sugars 4.2g
- Protein 58.1g117%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This stew freezes well for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop over low heat, adding a splash of stock if needed.
Ingredient Substitutions: You can substitute Great Northern beans with Cannellini or Navy beans. If you prefer not to use red wine, replace it with an additional cup of beef stock and a tablespoon of balsamic vinegar for acidity. For a milder herb profile, you can use dried oregano instead of rosemary and thyme.
Tips: For richer flavor, sear the lamb in batches without overcrowding the pan to ensure a good crust. If the stew is too thick after baking, stir in a little extra broth or water. Fresh herbs can be added at the very end of cooking for a brighter flavor.
