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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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

Directions

Step 1

Cut the lamb shoulder into 1-inch cubes and pat them dry with paper towels. Season generously with salt and pepper.

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Add the tomato paste and stir it into the vegetables. Cook for 1 minute to allow the tomato paste to caramelize slightly.

Step 6

Return the lamb to the pot and add the canned diced tomatoes, broth, dried thyme, bay leaf, and white beans. Stir to combine.

Step 7

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.

Step 8

Remove the bay leaf and taste the stew, adjusting the salt and pepper as needed.

Step 9

Garnish with fresh parsley before serving. Serve hot with crusty bread or over mashed potatoes if desired.

Nutrition Facts

Serving size	(2647.5g)

Amount per serving	% Daily Value*
Calories	2748.4

Total Fat 194.4g	0%
Saturated Fat 64.3g	0%
Polyunsaturated Fat 7.5g
Cholesterol 518.5mg	0%
Sodium 5286.0mg	0%
Total Carbohydrate 102.2g	0%
Dietary Fiber 28.2g	0%
Total Sugars 28.9g
Protein 153.2g	0%

Vitamin D 0IU	0%
Calcium 502.0mg	0%
Iron 21.2mg	0%
Potassium 4865.1mg	0%

*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.

Source of Calories

Fat: 63.1%

Protein: 22.1%

Carbs: 14.8%