• Prep Time:
  • Cooking Time:
  • Serves: 1 Batch

Lamb and White Bean Stew

  • Recipe Submitted by on

Category: Main Dish, Stews, Vegetables

 Ingredients List

  • 3 lb Boneless lamb stew meat
  • 6 tb Olive oil
  • 1 c Diced onions
  • 1 Carrot; peeled and sliced
  • 1 tb Minced garlic
  • 28 oz Can crushed tomatoes
  • -- undrained
  • 1/2 ts Each thyme and rosemary
  • 1 ts Salt
  • 1/4 ts Pepper
  • 2 tb Minced parsley
  • 1 c Dry red wine
  • 2 c Beef stock
  • 3 c Cooked Great Northern beans


Trim meat of visible fat and gristle; set aside. Heat 3 tb. of the oil in
a skillet over medium high heat. Add the lamb. Brown it on all sides, being
careful not to crowd the pan; this will have to be done in batches. Remove
lamb with a slotted spoon; place it in an oven-proof casserole.

Add remaining fat to the pan; saute the onions, carrot and garlic, stirring
frequently, until onion is translucent, about 5 minutes. Scrape mixture
into the casserole with the lamb.

Add the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to
the pan; bring to a boil over medium high heat. Place the pan in the center
of the oven and bake at 350 F. for 2 1/2 hours, or until lamb is beginning
to become tender. Add the beans and bake for 30 to 40 minutes.

Note: The stew is even better if made a day or two in advance and
refrigerated tightly covered. (Discard any fat that hardens.) Reheat in a
350 F. oven, stirring occasionally but gently.

Yield: 6 to 8 servings.

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