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I'm obsessed with this lamb and beans stew! Hearty, comforting, and packed with flavor, it's my go-to for chilly evenings. Tender chunks of lamb meld beautifully with creamy cannellini beans, creating a rich, satisfying dish. Aromatic herbs and a savory tomato base elevate every spoonful. Trust me, your kitchen will smell amazing while this simmers away. Perfect for family dinners or impressing guests, this stew never fails to hit the spot. Let's dive into this mouthwatering recipe!
Ingredients for Delicious Lamb and Beans Stew
- Lamb shoulder: Tender and flavorful meat that adds richness and depth to the stew, creating a hearty and satisfying dish.
- Cannellini beans: Creamy texture and mild flavor that complement the lamb, adding protein and fiber to make the stew more filling.
- Onion: Provides a sweet and savory base flavor, enhancing the overall taste of the stew with its aromatic qualities.
- Garlic: Adds a pungent and robust flavor to the stew, elevating the taste profile with its aromatic essence.
- Tomato sauce: Brings a tangy and slightly sweet element to the stew, providing acidity and richness to the overall flavor.
- Beef broth: Infuses the stew with a deep umami flavor, enhancing the meaty taste of the lamb and creating a savory broth.
- Dried rosemary: Adds a piney and earthy aroma to the stew, imparting a subtle herbal note that complements the lamb.
- Dried thyme: Offers a warm and slightly floral flavor to the stew, enhancing the overall herbaceous profile of the dish.
- Olive oil: Used for cooking the lamb and vegetables, adding richness and depth of flavor to the stew.
Read more: Tunisian Lamb Stew Recipe
Essential Tools for Making This Hearty Stew
- Large pot: Essential for cooking the stew with enough space for all ingredients to simmer together.
- Chef's knife: Needed to cut the lamb shoulder into chunks and chop the onion and garlic for the stew.
Lamb And Beans Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb Lamb shoulder, cut into chunks
- 2 cups Cannellini beans, cooked
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Tomato sauce
- 4 cups Beef broth
- 1 tsp Dried rosemary
- 1 tsp Dried thyme
- to taste Salt and pepper
- 2 tbsp Olive oil
Read more: Leftover Lamb Stew
Instructions:
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add lamb chunks and brown on all sides. Remove and set aside.
- 3. In the same pot, add onion and garlic. Sauté until softened.
- 4. Return lamb to the pot. Add tomato sauce, beef broth, rosemary, and thyme. Stir well.
- 5. Bring to a boil, then reduce heat and simmer for 1 hour.
- 6. Add cooked beans and continue to simmer for another 30 minutes. Season with salt and pepper to taste.
- 7. Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: South African Lamb Stew Recipe
Can You Make Lamb and Beans Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed, but do not add the beans.
- Let the stew cool completely before transferring to an airtight container.
- Refrigerate for up to 3 days.
- When ready to serve, reheat the stew, add the cooked beans, and simmer until heated through.
Freezing Instructions
- Allow the stew to cool completely before transferring to a freezer-safe container.
- Leave some space at the top for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Lamb and beans stew is a traditional dish in Greek cuisine, often cooked in a clay pot to enhance the flavors and textures of the ingredients.
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