Lamb Stewed with Beans

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
Hearty Southern Lamb and Kidney Bean Stew with Rich Gravy
Lamb Stewed W/Beans recipe image
Lamb Stewed W/Beans recipe image
Print Recipe

Lamb Stewed with Beans

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1025.5

Description

This comforting Lamb Stewed with Beans is a robust, home-style dish that brings deep, savory flavors to your table. The lean lamb becomes incredibly tender as it simmers for hours alongside plump kidney beans, absorbing the rich notes of tomato paste and aromatic onions. The dish is finished with a velvety, homemade gravy that ties the earthy beans and hearty meat together perfectly. It’s an ideal meal for cold evenings or when you need a satisfying, protein-packed dinner that feeds the whole family.

Ingredients

Directions

  1. Rinse the dried kidney beans and soak them in cold water for at least 4 hours.
  2. Drain the soaked beans and place them in a large pot with fresh water; boil for 45 minutes, then drain and reserve 3.5 cups of the bean cooking liquid.
  3. Cut the lamb into bite-sized stewing chunks and season with salt and pepper to taste.
  4. In a large heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter over medium-high heat.
  5. Brown the lamb chunks in batches until sealed on all sides, then remove and set aside.
  6. In the same pot, add the remaining 1 tablespoon of butter and sauté the chopped onions until softened and translucent.
  7. Stir in the minced garlic and cook for 1 minute until fragrant.
  8. Add 1.5 cups of the reserved bean water and the tomato paste to the onions; stir well to combine.
  9. Return the browned lamb to the pot, add the cooked kidney beans, and pour in 2 more cups of the reserved bean water.
  10. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 30 minutes.
  11. Add the Crisco to the stew, cover, and continue simmering for 1 hour until the lamb is tender.
  12. While the stew simmers, prepare the gravy: melt a small knob of butter in a small saucepan over medium heat.
  13. Whisk in the flour and cook for 1-2 minutes until lightly browned, stirring constantly.
  14. Gradually whisk in 1 cup of the reserved bean water (or lamb bouillon if available) until smooth.
  15. Season the gravy with salt and pepper to taste and simmer for 5 minutes until thickened.
  16. Strain the gravy through a fine-mesh sieve to remove any lumps.
  17. Pour the strained gravy over the lamb and bean mixture and stir gently to coat.
  18. Serve hot, optionally over rice or kasha.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1025.5kcal
% Daily Value *
Total Fat 69.4g107%
Saturated Fat 29.5g148%
Cholesterol 236.3mg79%
Sodium 412.1mg18%
Total Carbohydrate 34.7g12%
Dietary Fiber 6.5g26%
Sugars 6.6g
Protein 65.9g132%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb stew, kidney beans, southern cooking, slow cooked, hearty dinner, comfort food, lean lamb, dried beans, tomato gravy, protein rich, family meal, winter stew, simmered lamb, bean stew, homemade gravy, rustic meal, meat and beans, stovetop cooking, savory stew, traditional recipe
Recipe Card powered by WP Delicious