• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lamb Stew, Cassoulet-Style

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 2 tb Olive oil
  • 2 lb Lamb, cubed
  • 2 Whole yellow onions, chopped
  • 8 Cloves garlic, minced
  • 2 c Vegetable broth or water
  • 4 c White beans, cooked
  • 2 Whole carrots, peeled, cut
  • -into 1" pieces
  • 1/2 ts Fresh rosemary
  • 1 Whole bay leaf
  • Salt and pepper, to taste
  • 1 c Bread crumbs, diced fine


Warm oil in heavy soup pot over medium-high heat. Add lamb in batches and
brown well on all sides - about 5 minutes. Transfer to a dish and set

Add onions and garlic to the pot - saute until browned - 3-4 minutes. Add
stock or water and bring to a simmer. Add reserved lamb, beans, carrots,
rosemary and bay leaf. Cover and simmer gently until meat is tender when
pierced with a fork - about 1 hour.

Discard bay leaf, season to taste with salt and pepper.

Spoon into four 2 1/2 cup bowl. Top with bread crumbs and bake in a 350
oven 5-10 minutes until golden.

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