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Lamb & White Bean Stew

Lamb & White Bean Stew recipe image
This hearty Lamb & White Bean Stew is the ultimate comfort food for chilly evenings. The boneless lamb stew meat becomes incredibly tender as it simmers slowly in a robust sauce of crushed tomatoes, dry red wine, and savory beef stock. Aromatic herbs like thyme and rosemary infuse the dish with classic Mediterranean warmth, while Great Northern beans add a creamy texture and extra protein. It's a satisfying, one-pot meal that tastes even better the next day.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1110.0
Dietary: Gluten-free
Description
This hearty Lamb & White Bean Stew is the ultimate comfort food for chilly evenings. The boneless lamb stew meat becomes incredibly tender as it simmers slowly in a robust sauce of crushed tomatoes, dry red wine, and savory beef stock. Aromatic herbs like thyme and rosemary infuse the dish with classic Mediterranean warmth, while Great Northern beans add a creamy texture and extra protein. It's a satisfying, one-pot meal that tastes even better the next day.
Ingredients
  • 3 pound Boneless lamb stew meat
  • 6 tablespoon Olive oil
  • 1 cup Diced onions
  • 1 Carrot, peeled and sliced
  • 1 tablespoon Minced garlic
  • 1 can (28 oz) crushed tomatoes,
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Rosemary
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 tablespoon Minced parsley
  • 1 cup Dry red wine
  • 2 cup Beef stock
  • 3 cup Cooked Great Northern beans
Directions
  1. 1
    Preheat the oven to 350F (175C).
  2. 2
    Trim any visible fat and gristle from the lamb stew meat and 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 on all sides, working in batches to avoid crowding the pan.
  5. 5
    Remove the browned lamb with a slotted spoon and place it directly into the casserole dish or keep in the same oven-proof pot if using a Dutch oven.
  6. 6
    Add the remaining 3 tablespoons of olive oil to the pan, then saut the diced onions, sliced carrot, and minced garlic until the onions are translucent, about 5 minutes.
  7. 7
    Scrape the vegetable mixture into the pot with the lamb.
  8. 8
    Add the crushed tomatoes, thyme, rosemary, salt, pepper, parsley, dry red wine, and beef stock to the pot.
  9. 9
    Bring the liquid to a boil over medium-high heat on the stovetop.
  10. 10
    Cover the pot and place it in the center of the oven. Bake for 2 1/2 hours, or until the lamb begins to become tender.
  11. 11
    Stir in the cooked Great Northern beans, cover, and continue baking for an additional 30 to 40 minutes until the lamb is fork-tender and the flavors have melded.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1110.0kcal
% Daily Value *
Total Fat 75.2g116%
Saturated Fat 27.3g137%
Cholesterol 282.6mg95%
Sodium 3497.2mg146%
Total Carbohydrate 18.6g7%
Dietary Fiber 5.4g22%
Sugars 8.4g
Protein 81.2g163%

* 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, white beans, mediterranean, slow cooker, beef stock, red wine, thyme, rosemary, comfort food, one pot meal, hearty dinner, great northern beans, boneless lamb, winter stew, savory, protein rich, family dinner, rustic, tomato sauce, oven baked
Read it online: https://www.chefs-mate.com/recipe/lamb-white-bean-stew/