Description
This hearty lamb stew is a comforting and flavorful dish featuring tender cubed lamb simmered with a medley of vegetables and cannellini beans. Perfect for a cozy meal, it combines the richness of slow-cooked lamb with aromatic rosemary and a nourishing broth, served best alongside crusty bread or boiled potatoes for a satisfying experience.
Ingredients
Scale
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
- Boiled potatoes
Instructions
- Heat the oil: In a large casserole dish, heat 1 tablespoon of vegetable oil over medium heat until shimmering.
- Brown the lamb: Add the 500g of cubed stewing lamb to the casserole and cook for 5 minutes, stirring occasionally until the meat browns and any released liquid has evaporated.
- Add vegetables: Stir in the thickly sliced onion, carrots, and leeks, cooking for an additional 5 minutes or until the vegetables begin to soften, stirring often to prevent sticking.
- Add stock and rosemary: Pour in 400ml of hot vegetable or chicken stock, add your choice of 1 teaspoon dried rosemary or 1 fresh sprig, then cover the casserole with a lid.
- Simmer the stew: Reduce the heat to low and let the stew cook gently for 1 hour, allowing the lamb to become tender and flavors to meld.
- Add cannellini beans: Stir in 400g of rinsed and drained cannellini beans, then continue cooking the stew uncovered for another 30 minutes. Add water if necessary to maintain the desired consistency.
- Check for tenderness: Ensure the lamb is tender and fully cooked through. Adjust seasoning if needed.
- Serve: Dish out the hearty lamb stew and optionally serve with crusty bread or boiled potatoes for a complete and satisfying meal.
Notes
- Use fresh rosemary for a more vibrant herb flavor, or dried rosemary for convenience.
- For a thicker stew, mash some of the cannellini beans before stirring them in to naturally thicken the broth.
- Make sure to brown the lamb well to maximize flavor through caramelization.
- You can substitute vegetable stock for chicken stock for a vegetarian-friendly broth option, although the lamb flavor will predominate.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: British
Keywords: lamb stew, hearty stew, lamb recipes, cannellini beans, slow cooked lamb, comfort food, vegetable stew
