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Lamb And White Bean Stew

Lamb and White Bean Stew recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 839.0
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
  • Boneless lamb stew meat
  • Rosemary, chopped
  • Olive oil
  • Salt
  • Diced onions
  • Pepper
  • Carrot, peeled and sliced
  • Minced parsley
  • Minced garlic
  • Dry red wine
  • Crushed tomatoes
  • Beef stock
  • Thyme
  • Cooked Great Northern beans
Directions
  1. 1
    Preheat the oven to 350°F (175°C).
  2. 2
    Trim the lamb stew meat of visible fat and gristle, then set aside.
  3. 3
    Heat 3 tablespoons of olive oil in a large oven-proof skillet or Dutch oven over medium-high heat.
  4. 4
    Brown the lamb pieces in batches, ensuring not to crowd the pan, until sealed on all sides.
  5. 5
    Remove the browned lamb with a slotted spoon and transfer it to a large oven-proof casserole dish.
  6. 6
    Add the remaining 3 tablespoons of olive oil to the skillet over medium heat.
  7. 7
    Sauté the diced onions, sliced carrots, and minced garlic, stirring frequently, until the onions are translucent and carrots are slightly softened, about 5 minutes.
  8. 8
    Scrape the vegetable mixture into the casserole dish with the lamb.
  9. 9
    Add the crushed tomatoes, thyme, rosemary, salt, pepper, parsley, red wine, and beef stock to the empty skillet.
  10. 10
    Bring the liquid mixture to a boil over medium-high heat, scraping up any browned bits from the bottom of the pan.
  11. 11
    Pour the hot liquid mixture over the lamb and vegetables in the casserole dish.
  12. 12
    Cover the casserole dish tightly with a lid or aluminum foil.
  13. 13
    Place the casserole in the center of the oven and bake for 2 hours, or until the lamb begins to become tender.
  14. 14
    Stir in the cooked Great Northern beans.
  15. 15
    Continue baking, covered, for an additional 30 to 40 minutes, until the lamb is fork-tender and the sauce is thickened.
  16. 16
    Remove from the oven and let rest for 5 minutes before serving.

Nutrition Facts

Servings 6 servings

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.

Read it online: https://www.chefs-mate.com/recipe/lamb-and-white-bean-stew/