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: 3 pounds lamb stew meat boneless; 6 tablespoons olive oil; 1 cup onions diced; 1 each carrots peeled and sliced; 1 tablespoon garlic minced; 28 ounces tomatoes crushed; 1/2 teaspoon thyme; 1/2 teaspoon rosemary leaves; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons parsley leaves minced; 1 cup red wine dry; 2 cups beef stock prefer veal stock if possible; 3 cups great northern beans cooked

Servings: persons

3 pounds lamb stew meat boneless
6 tablespoons olive oil
1 cup onions diced
1 each carrots peeled and sliced
1 tablespoon garlic minced
28 ounces tomatoes crushed
1/2 teaspoon thyme
1/2 teaspoon rosemary leaves
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons parsley leaves minced
1 cup red wine dry
2 cups beef stock prefer veal stock if possible
3 cups great northern beans cooked

1
Heat oven to 350F (180C).
2
Trim the meat of visible fat and gristle, and set aside.
3
Heat 3 tablespoons of the oil in a skillet over medium high heat.
4
Add the lamb and brown on all sides, being careful not to crowd the pan; this will have to be done in batches.
5
Remove the lamb with a slotted spoon, and place it in an oven-proof casserole.
6
Add the remaining fat to the pan, and saute the onions, carrot and garlic, stirring frequently, until the onion is translucent, about 5 minutes.
7
Scrape the mixture into the casserole with the lamb.
8
Add the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan, and bring to a boil over medium high Place the pan in the center of the oven and bake for 2 1/2 hours, or until the lamb is beginning to become tender.
9
Add the beans, and bake for 30 to 40 minutes.

1515

kcal

Calories

Fat

Carbs

106

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 14 ingredients. The key ingredients include: 3 pounds lamb stew meat boneless, 6 tablespoons olive oil, 1 cup onions diced, 1 each carrots peeled and sliced, 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