Navajo Stew Recipe

Name: Navajo Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried pinto beans; 2 to 2 1/2 pounds boneless leg of lamb, cubed; 2 medium onions, chopped; 2 cloves garlic, minced; 2 tablespoons vegetable oil; 1 bay leaf; 1 tablespoon chili powder; 2 teaspoons salt; 1/4 teaspoon whole peppercorns; 6 cups water; 2 (14 1/2-ounce) cans tomatoes, undrained and chopped; 1 (15-ounce) can garbanzo beans, drained; 1 (10-ounce) package frozen whole kernel corn; 1 (10-ounce) package frozen green peas; 4 carrots, scraped and sliced; 4 potatoes, peeled and cubed; Tortillas

Servings: persons

1 pound dried pinto beans
2 to 2 1/2 pounds boneless leg of lamb, cubed
2 medium onions, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 bay leaf
1 tablespoon chili powder
2 teaspoons salt
1/4 teaspoon whole peppercorns
6 cups water
2 (14 1/2-ounce) cans tomatoes, undrained and chopped
1 (15-ounce) can garbanzo beans, drained
1 (10-ounce) package frozen whole kernel corn
1 (10-ounce) package frozen green peas
4 carrots, scraped and sliced
4 potatoes, peeled and cubed
Tortillas

1
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain beans; set aside.
2
Brown lamb, onion, and garlic in hot oil in a large Dutch oven. Add pinto beans, bay leaf, chili powder, salt, peppercorns, and water. Bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours.
3
Add remaining ingredients except tortillas; simmer, uncovered, 1 hour or until vegetables and lamb are tender. Remove bay leaf and peppercorns; discard. Serve stew with tortillas.
4
Add remaining ingredients except tortillas; simmer, uncovered, 1 hour or until vegetables and lamb are tender. Remove bay leaf and peppercorns; discard. Serve stew with tortillas.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 pound dried pinto beans, 2 to 2 1/2 pounds boneless leg of lamb, cubed, 2 medium onions, chopped, 2 cloves garlic, minced, and more.

Yes, Navajo 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.

Navajo Stew

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