Hearty Lamb Stew with Beans and Vegetables Recipe

Introduction

This hearty lamb stew is a comforting and flavorful dish perfect for chilly days. Tender lamb pieces simmer slowly with fresh vegetables and fragrant rosemary, creating a rich and satisfying meal. Serve it with crusty bread or boiled potatoes for a complete experience.

Ingredients

• 1 tbsp vegetable oil
• 500g cubed stewing lamb
• 1 onion, thickly sliced
• 2 carrots, thickly sliced
• 2 leeks, thickly sliced
• 400ml hot vegetable or chicken stock
• 1 tsp dried rosemary or 1 fresh sprig
• 400g cannellini beans, rinsed and drained
• Crusty bread or boiled potatoes to serve (optional)

Instructions

1. Step 1: Heat the vegetable oil in a large casserole over medium heat. Add the cubed lamb and cook for about 5 minutes until any liquid has evaporated and the meat starts to brown.
2. Step 2: Add the sliced onion, carrots, and leeks to the casserole. Cook for another 5 minutes, stirring frequently, until the vegetables start to soften.
3. Step 3: Pour in the hot vegetable or chicken stock and add the dried or fresh rosemary. Cover with a lid and let it cook gently over low heat for 1 hour, allowing the flavors to meld and the lamb to become tender.
4. Step 4: Stir in the rinsed and drained cannellini beans. Continue cooking for 30 minutes more, adding a little water if needed to keep the stew at the desired consistency. The lamb should be fully tender and cooked through by the end.
5. Step 5: Serve the stew hot with crusty bread or boiled potatoes, if desired, for a hearty and satisfying meal.

Tips & Variations

• For extra depth, brown the lamb in batches to avoid crowding the pan and ensure even searing.
• Swap cannellini beans for kidney beans or butter beans for a different texture.
• Add a splash of red wine to the stock for richer flavor.
• Include a few diced potatoes in the initial cooking stage for a one-pot meal.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This stew also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this stew?

Yes, other cuts like lamb shoulder or neck work well as they become tender during slow cooking. Avoid leaner cuts that can dry out.

Is it possible to make this stew vegetarian?

Absolutely! Skip the lamb and increase the beans and vegetables. Use vegetable stock and add hearty vegetables like mushrooms or root vegetables to enhance flavor.

Hearty Lamb Stew with Beans and Vegetables Recipe

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★★★★★

4.6 from 140 reviews

• Author: Ben
• Total Time: 1 hour 45 minutes
• Yield: 4 servings 1x

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Description

This hearty lamb stew is a comforting and flavorful dish featuring tender stewing lamb, aromatic vegetables, and creamy cannellini beans simmered slowly in a savory stock. Perfect for a cozy meal, it pairs wonderfully with crusty bread or boiled potatoes for a satisfying dinner.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp vegetable oil
• 500g cubed stewing lamb
• 1 onion, thickly sliced
• 2 carrots, thickly sliced
• 2 leeks, thickly sliced
• 400ml hot vegetable or chicken stock
• 1 tsp dried rosemary or 1 fresh sprig
• 400g cannellini beans, rinsed and drained

To Serve (Optional)

• Crusty bread or boiled potatoes

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Instructions

1. Heat the oil and brown the lamb: Heat the vegetable oil in a large casserole over medium-high heat. Add the cubed lamb and cook for about 5 minutes, stirring occasionally, until any liquid released by the meat evaporates and the lamb starts to brown.
2. Add vegetables and sweat: Add the thickly sliced onion, carrots, and leeks to the casserole. Cook for an additional 5 minutes, stirring often, until the vegetables begin to soften.
3. Add stock and rosemary, then simmer: Pour in the hot vegetable or chicken stock, then add the dried rosemary or fresh sprig. Cover the casserole with a lid and reduce the heat to low. Let it cook gently for 1 hour to develop flavors and tenderize the lamb.
4. Add cannellini beans and continue cooking: Stir in the rinsed and drained cannellini beans, then cover and cook for another 30 minutes. Add a little water if the stew looks too thick or is drying out during cooking.
5. Check tenderness and serve: After the total cooking time, check that the lamb is tender and cooked through. Serve the stew hot with crusty bread or boiled potatoes if desired.

Notes

• For an even richer flavor, sear the lamb in batches without crowding the pan, then cook the vegetables in the remaining oil.
• You can substitute rosemary with thyme for a different aromatic profile.
• Adjust the stew’s thickness by adding more stock or water during simmering if needed.
• This stew can also be made a day ahead to enhance the flavors; simply reheat gently before serving.
• Use gluten-free bread or potatoes to keep the dish gluten-free if serving to guests with dietary restrictions.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: British

Keywords: hearty lamb stew, lamb stew recipe, winter stew, comforting lamb dish, slow simmer lamb stew, cannellini beans stew