Lamb Stew with White Beans


I love cold weather and snowy days because they are the perfect excuse to cook something warm and comforting. So the other day, I made a big pot of Lamb Stew with White Beans, and I am glad that I did! I cooked lamb cubes and some diced veggies, broth, and beans. I even added some sundried tomatoes for that special something. After an hour or so of cooking, I had the most delicious stew. I served it with some crusty bread, and my family loved it. This recipe is a winner.


Ingredients for Lamb Stew with White Beans:


3 pounds boneless leg of lamb cut into 1" cubes

2 - 15 ounce cans cannellini beans, rinsed and drained

2 cups baby spinach

2 1/2 cups chicken broth

1 large onion, diced

1/4 cup diced carrots

1/4 cup diced celery

1/4 cup sliced sundried tomatoes

6 cloves garlic, sliced

1/2 teaspoon red pepper flakes

3 sprigs of fresh rosemary

olive oil

kosher salt

black pepper


Time-Saving Tip: Cut up the vegetables and meat the day before preparing and store separately in the refrigerator.


Let's see what we need.




Toss the meat with 1 teaspoon salt and 3/4 teaspoon black pepper.


Heat 3 tablespoons oil in a large pot and add a third of the meat. Brown the lamb and transfer it to a plate.


Repeat the process until all of the meat is browned adding some oil as needed.


Once the meat is browned add 1-2 tablespoons to the pot.


Add the diced onion, carrots, celery, rosemary, and garlic; season with salt and pepper. Saute for 2-3 minutes.


Stir in the broth and sundried tomatoes.


Return the lamb to the pot and combine; stir in the beans.


Cover and transfer the pot to a preheated 325-degree oven. Bake until the meat s tender abut 1 to 1/2 hours. Stir in the spinach.


It's ready! Lamb Stew and White Beans is pure comfort food. It is packed with flavor and just needs bread and a salad to make the perfect meal.


Enjoy!



Lamb Stew with White Beans:


3 pounds boneless leg of lamb cut into 1" cubes

2 - 15 ounce cans cannellini beans, rinsed and drained

2 cups baby spinach

2 1/2 cups chicken broth

1 large onion, diced

1/4 cup diced carrots

1/4 cup diced celery

1/4 cup sliced sundried tomatoes

6 cloves garlic, sliced

1/2 teaspoon red pepper flakes

3 sprigs of fresh rosemary

olive oil

kosher salt

black pepper

Toss the meat with 1 teaspoon salt and 3/4 teaspoon black pepper.

Heat 3 tablespoons oil in a large pot and add a third of the meat. Brown the lamb and transfer it to a plate. Repeat the process until all of the meat is browned adding some oil as needed.

Once the meat is browned add 1-2 tablespoons to the pot.

Add the diced onion, carrots, celery, rosemary, and garlic; season with salt and pepper. Saute for 2-3 minutes.

Stir in the broth and sundried tomatoes.

Cover and transfer the pot to a preheated 325-degree oven. Bake until the meat s tender about 1 to 1/2 hours. Stir in the spinach.

Time-Saving Tip: Cut up the vegetables and meat the day before preparing and store separately in the refrigerator.