Lamb And White Bean Stew Recipe

Name: Lamb And White Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 6 None pork sausages (1 lb); 1 1/2 lbs boneless lamb shoulder, cut into 2-inch pieces; 1 None onion, finely chopped; 1 None carrot, peeled and finely chopped; 1 stick celery, trimmed and finely chopped; 4 cloves garlic, crushed; 1 None bay leaf; 4 sprigs fresh thyme, plus additional, to serve; 1 can (14 oz) diced tomatoes; 2 1/2 cups chicken stock; 2 tbsp tomato paste; 3 cans (15 oz each) cannellini beans, drained and rinsed

Servings: persons

2 tbsp olive oil
6 None pork sausages (1 lb)
1 1/2 lbs boneless lamb shoulder, cut into 2-inch pieces
1 None onion, finely chopped
1 None carrot, peeled and finely chopped
1 stick celery, trimmed and finely chopped
4 cloves garlic, crushed
1 None bay leaf
4 sprigs fresh thyme, plus additional, to serve
1 can (14 oz) diced tomatoes
2 1/2 cups chicken stock
2 tbsp tomato paste
3 cans (15 oz each) cannellini beans, drained and rinsed

1
Heat 1 tsp of the oil in a Dutch oven on high heat. Cook sausages, turning, until browned. Remove from pan. When cool enough to handle, slice sausages thickly.
2
Season lamb. Heat 1 tbsp of the oil in same pan on high heat. Cook lamb, in batches, until well browned. Remove from pan.
3
Meanwhile, preheat the oven to 400u00b0F.
4
Heat remaining 2 tsp oil in same pan on medium heat. Cook onion, carrot, celery, garlic, bay leaf and thyme, stirring, 5 mins or until onion softens. Return lamb and sausages to pan with tomatoes, stock and tomato paste. Bring to a boil. Cover; transfer to oven. Bake 1 1/2 hours.
5
Stir beans into lamb mixture. Bake, covered, a further 10 mins or until lamb is tender and beans are heated through. Discard thyme and bay leaf. Season. Sprinkle stew with additional thyme.

1612

kcal

Calories

Fat

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbsp olive oil, 6 None pork sausages (1 lb), 1 1/2 lbs boneless lamb shoulder, cut into 2-inch pieces, 1 None onion, finely chopped, and more.

Yes, Lamb And White Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And White Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions