Lamb and Green Bean Stew with Spelt Farro
Transport your taste buds to a hearty and wholesome culinary adventure with this Lamb and Green Bean Stew with Spelt Farro. Tender chunks of seared lamb shoulder simmer in a rich, spiced tomato broth infused with cumin, paprika, and aromatic vegetables. The addition of spelt farro, a nutty and fiber-rich ancient grain, transforms this stew into a complete and satisfying meal. Crisp-tender green beans add a pop of freshness, while a touch of lemon juice and fresh parsley brighten the dish to perfection. Perfect for a cozy family dinner, this one-pot recipe is as nutritious as it is flavorful, providing a rich source of protein, whole grains, and vibrant veggies. Ready in just over an hour, this hearty stew is a must-try for anyone craving comforting, Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 1 lb boneless lamb shoulder
- 1.5 tsp salt
- 0.75 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp tomato paste
- 14 oz diced tomatoes
- 4 cups chicken or beef broth
- 1 cup spelt farro
- 1 lb green beans, trimmed and halved
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
Season the lamb shoulder with 1 tsp of salt and 0.5 tsp black pepper.
Heat 1 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Sear the lamb on all sides until browned, about 4-5 minutes. Remove and set aside.
Reduce the heat to medium, add the remaining 1 tbsp olive oil, and sauté the diced onion until translucent, about 5 minutes.
Stir in the minced garlic and diced carrots. Cook for an additional 3 minutes.
Add the cumin and paprika, stirring until fragrant, about 1 minute.
Stir in the tomato paste, ensuring it coats the vegetables, and cook for another minute.
Pour in the diced tomatoes and broth. Return the seared lamb to the pot.
Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 60 minutes, stirring occasionally.
While the stew simmers, rinse the spelt farro under cold water. Add the farro to the pot after the stew has been cooking for 60 minutes.
Continue simmering the stew, uncovered, for 20 more minutes, or until the farro is tender.
Add the green beans to the pot and cook for an additional 10 minutes until tender yet crisp.
Remove the stew from heat, stir in the fresh parsley and lemon juice, and adjust seasoning with the remaining salt and black pepper as needed.
Serve hot in bowls and enjoy!
Nutrition Facts
Calories |
2504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 7928 mg | 345% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 43.3 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 4990 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
