Dinner

Hearty Lamb Stew with Cannellini Beans and Fresh Herbs Recipe

ByJake Silas December 8, 2025December 8, 2025

Introduction

This hearty lamb stew is a comforting and flavorful dish perfect for chilly evenings. Tender lamb cubes simmer with vegetables and beans to create a satisfying one-pot meal that warms the soul.

A white oval dish filled with a stew made of chunky pieces of light brown meat, large carrot segments in bright orange, pale green leek pieces cut in thick rounds, and white beans scattered throughout in a light broth. Some fresh green rosemary sprigs sit on top adding color contrast. The dish rests on a white marbled surface with a white and beige striped cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the vegetable oil in a large casserole over medium heat. Add the lamb cubes and cook for about 5 minutes until any released liquid evaporates.
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.
Step 3: Pour in the hot vegetable or chicken stock and add the rosemary. Cover the casserole with a lid and simmer gently over low heat for 1 hour.
Step 4: Stir in the rinsed and drained cannellini beans. Continue cooking for 30 minutes more, adding a little water if needed, until the lamb is tender and cooked through.
Step 5: Serve the stew hot, accompanied by crusty bread or boiled potatoes if desired.

Tips & Variations

For extra flavor, sear the lamb in batches to avoid overcrowding and ensure browning.
Swap cannellini beans for butter beans or chickpeas for a different texture.
Add a splash of red wine with the stock for richer taste.
Use fresh rosemary for a more vibrant herb aroma, removing the sprig before serving.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. This stew also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

The image shows a white oval dish filled with a stew made of large chunks of carrot and leek standing upright, along with pieces of cooked meat and white beans. The carrots are bright orange with a smooth texture, the leeks are pale green with layered rings, and the meat is brown and tender-looking. The stew liquid is light and clear, pooling around the ingredients. The dish is placed on a white marbled surface with a striped cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat in this stew?

Yes, beef or venison can be used instead of lamb. Adjust cooking times as needed until the meat is tender.

How thick should the stew be?

The stew should have a thick, stew-like consistency but still be moist enough to enjoy with bread or potatoes. If it becomes too thick, simply add a little water or stock when reheating.