Lamb Stew with White Beans
Warm up your kitchen with the irresistible aroma of Lamb Stew with White Beans, a hearty and satisfying meal perfect for cool evenings. Tender chunks of seasoned lamb shoulder are seared for a rich, caramelized flavor before simmering in a savory broth alongside creamy white beans, sweet carrots, and fragrant thyme. A touch of tomato paste and diced tomatoes lends depth and brightness, while fresh parsley adds a pop of color and freshness to the finished dish. Ideal for family dinners or cozy gatherings, this one-pot wonder pairs beautifully with crusty bread or a comforting side of mashed potatoes. With simple prep and soul-warming flavors, this lamb stew is destined to become a go-to favorite for cold-weather cooking.
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Recipe Information
Ingredients
- 1.5 pounds boneless lamb shoulder
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes
- 4 cups low-sodium chicken or beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup dried white beans, soaked overnight and drained
- 2 tablespoons fresh parsley, chopped
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Cut the lamb shoulder into 1-inch cubes and pat them dry with paper towels. Season generously with salt and pepper.
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb cubes in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onions, carrots, and celery, and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the tomato paste and stir it into the vegetables. Cook for 1 minute to allow the tomato paste to caramelize slightly.
Return the lamb to the pot and add the canned diced tomatoes, broth, dried thyme, bay leaf, and white beans. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the beans are fully cooked.
Remove the bay leaf and taste the stew, adjusting the salt and pepper as needed.
Garnish with fresh parsley before serving. Serve hot with crusty bread or over mashed potatoes if desired.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.4 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 855 mg | 18% | |
*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.
