Best 9 Lamb Stew With White Beans Recipes

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Lamb stew with white beans is a hearty and flavorful dish that is perfect for a cold night. The lamb is braised in a rich and flavorful broth, and the white beans add a creamy and hearty texture. This stew is also a great way to use up leftover lamb, and it can be made in a slow cooker or on the stovetop.

Here are our top 9 tried and tested recipes!

LAMB STEW WITH WHITE BEANS



Lamb Stew With White Beans image

Taken from The New Portuguese Table by David Leite http://leitesculinaria.com . I love working out of this book! The recipes are laid out beautifully, and work very well. This lamb stew is full of hearty flavorful ingredients, sure to fill you up on a cool evening or after a hard day's work. This takes a couple of hours, plus marinating time; but is well worth the time invested!

Provided by IngridH

Categories     One Dish Meal

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 21

4 lbs lamb shoulder, excess fat and sinew removed, cut into 1 1/2-inch cubes
1 1/2 cups orange juice
6 garlic cloves, minced
1 piece ginger, 4 inches long peeled and grated
1 cup fresh mint leaves, chopped
salt and pepper
2 tablespoons olive oil, plus more if needed
2 tablespoons all-purpose flour
3 cups beef stock
1 1/2 cups dried navy beans, rinsed and soaked overnight or 3 cups canned cannellini beans, rinsed and drained
8 carrots, peeled and cut into 1/2 inch slices
3 bay leaves
2 cinnamon sticks (3 inches each)
1 tablespoon fresh oregano, chopped
1 star anise
2 teaspoons coriander seeds, crushed
1 teaspoon ground cumin
1 teaspoon lemon zest, grated
2 tablespoons lemon juice
2 cups canned chopped tomatoes, drained and cut into small pieces
fresh flat leaf parsley, to garnish

Steps:

  • Toss the lamb with the orange juice, garlic, ginger, and mint in a large bowl. Let marinate, covered, in the fridge for 4 hours.
  • Dump the lamb into a colander set over a bowl to catch the marinade. Reserve the liquid. Dry the lamb very well with paper towels; if you don't, the pieces will steam, not sear. Generously season the lamb with salt and pepper.
  • Heat the oil in a large pot over medium-high heat until very hot. Working in 3 or 4 batches, sear the lamb pieces, stirring occasionally, until browned, 8 to 10 minutes. Using a slotted spoon, transfer to a bowl. Return all the lamb to the pot, sprinkle with the flour, and stir to combine. Pour in the reserved marinade and the stock. Add the drained soaked beans (if using canned beans, add them in the next step), the carrots, bay leaves, cinnamon, oregano, star anise, coriander seeds, cumin, lemon zest, and lemon juice, cover, and bring to a boil. Reduce the heat to low and simmer for 1¼ hours, stirring occasionally.
  • Spoon in the tomatoes and the canned beans, if using. Continue simmering, uncovered if the stew is thin, until the lamb is tender and the beans are soft but still hold their shape, 15 to 20 minutes more. Toss out the bay leaves, cinnamon sticks, and star anise. Take a taste and season the stew with salt and pepper, if needed.
  • To serve, ladle into bowls and speckle with parsley.

Nutrition Facts : Calories 838, Fat 53.5, SaturatedFat 21.8, Cholesterol 163.7, Sodium 522.4, Carbohydrate 39.6, Fiber 12.5, Sugar 9.6, Protein 49.3

LAMB AND WHITE BEANS WITH ROSEMARY



Lamb and White Beans with Rosemary image

This one-skillet meal is hearty and satisfying on a cold winter night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons olive oil
4 loin lamb chops, (each about 6 ounces and 1 1/4 inches thick)
Coarse salt and ground pepper
1 medium onion, finely chopped
4 cloves garlic, sliced
1 tablespoon chopped fresh rosemary, (or 1 teaspoon dried), plus more for serving (optional)
1/4 to 1/2 teaspoon red-pepper flakes
2 cans (15 ounces each) cannellini beans, drained and rinsed
1/2 cup sun-dried tomatoes, slivered

Steps:

  • In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
  • To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
  • Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
  • Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.

Nutrition Facts : Calories 670 g, Fat 49 g, Fiber 5 g, Protein 32 g

LAMB AND WHITE BEAN CASSEROLE



Lamb and White Bean Casserole image

Provided by Florence Fabricant

Categories     dinner, casseroles, one pot, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
5 cloves garlic, peeled and crushed
3 tablespoons flour
Salt and freshly ground black pepper
6 lamb shanks (about 3 pounds), boned and cut in 1-inch pieces (see note below)
1 cup dry white wine
2 cups beef or veal stock
1 cup peeled chopped tomatoes
2 teaspoons dried herbes de Provence
6 cups cooked cannellini beans, rinsed and drained if canned
3 sprigs fresh thyme

Steps:

  • Heat 1 tablespoon of oil in a heavy ovenproof 5- to 6-quart casserole. Add onion, carrots, celery and garlic, and saute over medium heat, stirring, until tender. Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.
  • Preheat oven to 350 degrees.
  • Season the flour with salt and pepper in a bowl. Toss lamb in flour to coat.
  • Heat remaining oil in casserole. Add lamb, and sear over medium-high heat, stirring and turning until meat is browned. Remove meat from pot, and add wine. Cook, stirring, to deglaze pot and reduce wine. Stir in the stock, tomatoes and herbes de Provence. Taste sauce, and add more salt and pepper if necessary.
  • Return vegetables to casserole, then add lamb and beans. Place thyme on top. Cover casserole, and place in oven for 1 hour. Increase heat to 375 degrees, uncover casserole and bake 20 minutes longer. Serve at once, or set aside and reheat before serving.

Nutrition Facts : @context http, Calories 778, UnsaturatedFat 18 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 14 grams, Protein 56 grams, SaturatedFat 13 grams, Sodium 1451 milligrams, Sugar 4 grams

LEBANESE LAMB AND BEAN STEW



Lebanese Lamb and Bean Stew image

Categories     Soup/Stew     Bean     Lamb     Quick & Easy     Cinnamon     Clove     Gourmet     Indiana

Yield Makes 8 servings

Number Of Ingredients 11

1 lb dried navy beans, picked over and rinsed
2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes
1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick
9 cups water
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
2 teaspoons salt
3/4 teaspoon black pepper
3 tablespoons tomato paste
Accompaniments: spiced basmati rice better-than-pita grill bread

Steps:

  • Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
  • Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
  • *A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).

LAMB STEW WITH GREEN BEANS



Lamb Stew with Green Beans image

This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!

Provided by Kathy Bezemes Walstrom

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h

Yield 12

Number Of Ingredients 13

3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce
3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
½ teaspoon dried mint
½ teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
  • Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 7.8 g, Cholesterol 81.6 mg, Fat 27.9 g, Fiber 3.2 g, Protein 20.6 g, SaturatedFat 11 g, Sodium 271.9 mg, Sugar 2.7 g

LAMB AND WHITE BEAN STEW



Lamb and White Bean Stew image

Make and share this Lamb and White Bean Stew recipe from Food.com.

Provided by dicentra

Categories     Lamb/Sheep

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless leg of lamb, cut into 1 1/2 inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
4 garlic cloves, chopped
1 cup dry white wine or 1 cup vermouth
2 teaspoons dried rosemary, crumbled
2 (15 ounce) cans white beans, drained
2 (14 ounce) cans stewed tomatoes

Steps:

  • Season lamb with salt and pepper. In a large skillet, heat oil over medium high heat.
  • Add lamb and cook, turning so all sides brown lightly, 3-4 minutes.
  • Add garlic and cook, stirring, until soft and fragrant, about 1 minute.
  • Add wine and rosemary and bring to a boil over high heat, stirring up the browned bits from the bottom of the pan.
  • Add beans and tomatoes. Bring to a boil again, reduce heat to medium-low and cook uncovered until meat is no longer pink in center and sauce is somewhat reduced, about 10 minutes.

Nutrition Facts : Calories 667, Fat 32.2, SaturatedFat 11.4, Cholesterol 93.9, Sodium 699.1, Carbohydrate 49, Fiber 10.2, Sugar 7, Protein 38.5

LAMB AND BULGUR STEW WITH WHITE BEANS



Lamb and Bulgur Stew with White Beans image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 40m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (about 1 1/2 cups)
1/2 pound ground lamb
2/3 cup bulgur
3/4 teaspoon red-pepper flakes
Coarse salt and freshly ground pepper
2 teaspoons sweet paprika
1 can (28 ounces) diced plum tomatoes
2 cups water
1 can (14.5 ounces) gigante or cannellini beans, drained and rinsed
5 ounces baby spinach (about 5 cups)
3 1/2 ounces feta cheese (about 2/3 cup), plus more for garnish
1 tablespoon fresh oregano leaves, plus more for garnish

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion, lamb, bulgur, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring to break up lamb, until lamb is cooked, about 5 minutes. Add paprika; stir until fragrant and toasted, 30 seconds. Add tomatoes and water, bring to a simmer, and cover. Lower heat; gently simmer, stirring occasionally, until bulgur is tender, about 25 minutes.
  • Stir in beans, spinach, feta, and oregano; cook until feta is almost melted and beans are warmed through, about 2 minutes. Garnish with feta and oregano.

STEWED LAMB SHANKS WITH WHITE BEANS AND ROSEMARY



Stewed Lamb Shanks With White Beans And Rosemary image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h45m

Yield Eight servings

Number Of Ingredients 14

8 meaty lamb shanks, about 1 pound each (your butcher should saw off most of the exposed bone)
4 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 teaspoons olive oil
5 large cloves garlic, peeled and minced
1 large onion, peeled and diced
4 medium carrots, peeled and diced
3 celery stalks, peeled and diced
1 cup dry red wine
1 28-ounce can whole plum tomatoes packed in tomato puree
1 pound dried Great Northern beans, soaked in water overnight, drained
8 cups chicken broth, homemade or low-sodium canned
3 sprigs fresh rosemary
2 bay leaves

Steps:

  • Season the shanks with 1 teaspoon of the salt and freshly ground pepper. Heat the olive oil in a heavy, large skillet over medium-high heat. Add as many shanks as will fit without crowding. Brown the shanks well on all sides, about 10 minutes per batch. Set the browned shanks aside and repeat with the remaining shanks, pouring off the fat between batches.
  • Place the garlic, onion, carrots and celery in the skillet and saute until softened, about 10 minutes. Pour in the wine and cook for about 2 minutes, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
  • Transfer the vegetable and wine mixture to a large stockpot. Add the tomatoes and use the back of a spoon to break them into small chunks. Add the remaining ingredients, including the shanks. Bring to a boil. Reduce heat and simmer, skimming as necessary, until the lamb and beans are very tender, about 2 hours. If the lamb is done before the beans, take out the shanks and cover with foil to keep them warm until the beans are done.
  • Skim off as much fat from the top of the liquid as possible. Use tongs to remove the shanks from the liquid, placing 1 shank on each of 8 plates. Season the bean mixture with additional salt if needed. Discard rosemary and bay leaves. Using a slotted spoon, arrange some of the beans and vegetables around each shank. Spoon some of the liquid over and around the shank and serve immediately.

Nutrition Facts : @context http, Calories 997, UnsaturatedFat 26 grams, Carbohydrate 33 grams, Fat 56 grams, Fiber 6 grams, Protein 82 grams, SaturatedFat 25 grams, Sodium 1818 milligrams, Sugar 10 grams

LAMB AND WHITE BEAN STEW WITH SPINACH, PARSLEY, AND DILL



Lamb and White Bean Stew with Spinach, Parsley, and Dill image

Provided by Sheryl London

Categories     Soup/Stew     Bean     Lamb     Stew     High Fiber     Leek     Spinach     Dill     Parsley

Yield Serves 4

Number Of Ingredients 15

2 tablespoons butter
2 tablespoons olive oil
2/3 cup finely chopped leek, white part only (about 1 medium leek)
1 1/4 cups thinly sliced scallions (about 5 or 6 large scallions)
2 teaspoons finely minced garlic (2 large cloves)
2 pounds fresh crinkly leaf spinach, stems trimmed, or two 10-ounce packages or 1 1/4 pounds frozen spinach
2 cups coarsely chopped fresh parsley (about 4 ounces)
2 tablespoons coarsely snipped fresh dill
1 pound lean lamb, cut into 3/4 inch cubes and dried on paper towels
Salt and pepper to taste
2 tablespoon ground turmeric
1 1/4 cups chicken broth
2 tablespoons lemon juice (about 1/2 large lemon)
1 teaspoon finely grated lemon zest
2 cups cooked white cannellini beans (about 4 ounces dried beans cooked or one 19-ounce can, rinsed and drained)

Steps:

  • In a 5-quart heavy-duty Dutch oven, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat. Add the leek, scallions, and garlic, and sauté, stirring occasionally, until just tender, about 5 minutes. Add the spinach, parsley, and dill, and stir constantly until the greens are just wilted. Remove the Dutch oven from the heat and set it aside.
  • In a 10-inch skillet over medium-high heat, add the remaining butter and olive oil. When hot, add the lamb, a few pieces at a time, and brown on all sides. Season with salt and pepper, and transfer the lamb to the Dutch oven with the greens. The meat may be seared in 2 batches.
  • Add the turmeric to the same skillet and stir for a few seconds, Add the chicken broth, scraping up any brown bits, and bring to a boil. Pour over the meat and greens mixture. Cover the Dutch oven, bring to a boil over medium heat, then turn the heat to low. Add the lemon juice and zest and simmer for 1 hour.
  • Stir in the cooked beans and continue to simmer 10 to 15 minutes more, until the beans are hot and the meat is tender. Spoon over a bed of orzo or rice if you wish.

These are some detailed tips, conclusion, and HTML content on the provided URL's lamb stew recipes:

Tips:

  • Choose high-quality lamb: Opt for grass-fed or pasture-raised lamb for better flavor and tenderness.
  • Use dried white beans: Soaking them overnight helps reduce cooking time. Quick-soaking method: boil beans for 1 minute, remove from heat, cover, and let stand for 1 hour. Then drain and rinse them.
  • Brown the lamb: Searing the lamb in a hot pot before stewing adds flavor and color.
  • Use a variety of vegetables: Carrots, celery, and onions are classic choices, but you can also add parsnips, turnips, or rutabagas.
  • Season well: Use a combination of salt, pepper, garlic, thyme, and rosemary for a flavorful stew.
  • Simmer gently: Bring the stew to a boil, then reduce heat and simmer gently for at least 1 hour, or until the lamb is tender and the vegetables are cooked through.
  • Serve with crusty bread or rice: This will help soak up the delicious sauce.

Conclusion:

Lamb stew with white beans is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its tender lamb, creamy beans, and savory vegetables, this stew is sure to be a hit with your family and friends.

Tips:

  • Choose high-quality lamb: Opt for grass-fed or pasture-raised lamb for better flavor and tenderness.
  • Use dried white beans: Soaking them overnight helps reduce cooking time. Quick-soaking method: boil beans for 1 minute, remove from heat, cover, and let stand for 1 hour. Then drain and rinse them.
  • Brown the lamb: Searing the lamb in a hot pot before stewing adds flavor and color.
  • Use a variety of vegetables: Carrots, celery, and onions are classic choices, but you can also add parsnips, turnips, or rutabagas.
  • Season well: Use a combination of salt, pepper, garlic, thyme, and rosemary for a flavorful stew.
  • Simmer gently: Bring the stew to a boil, then reduce heat and simmer gently for at least 1 hour, or until the lamb is tender and the vegetables are cooked through.
  • Serve with crusty bread or rice: This will help soak up the delicious sauce.

Conclusion:

Lamb stew with white beans is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its tender lamb, creamy beans, and savory vegetables, this stew is sure to be a hit with your family and friends.

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