Hearty Lamb Stew with Vegetables and Cannellini Beans Recipe
Introduction
This hearty lamb stew is a comforting and nourishing meal perfect for chilly days. Packed with tender lamb, fresh vegetables, and creamy beans, it offers a rich, satisfying flavor that warms you from the inside out.
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 cubed lamb and cook for about 5 minutes, stirring occasionally, until the meat’s moisture has evaporated and it begins to brown.
- Step 2: Add the sliced onion, carrots, and leeks to the casserole. Cook for another 5 minutes, stirring often, until the vegetables start to soften.
- Step 3: Pour in the hot stock and add the dried or fresh rosemary. Cover the casserole with a lid and simmer over low heat for 1 hour to allow flavors to develop and the lamb to tenderize.
- Step 4: Stir in the cannellini beans and continue cooking for 30 minutes more. Add a little water if the stew becomes too thick. The lamb should be tender and fully cooked by now.
- Step 5: Serve the stew hot, accompanied by crusty bread or boiled potatoes if desired.
Tips & Variations
- For extra depth, brown the lamb in batches so it sears properly without steaming.
- Swap cannellini beans for butter beans or kidney beans according to your preference.
- Add a splash of red wine with the stock for richer flavor.
- Include chopped celery or parsnips for additional texture and sweetness.
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 hot throughout, adding a splash of water or stock if it has thickened. This stew can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of meat for this stew?
Yes, beef or venison can be used as alternatives to lamb. Cooking times may vary slightly depending on the meat’s toughness.
Is it necessary to soak the beans before adding?
No, this recipe uses canned cannellini beans which are already cooked and only need rinsing and draining before adding to the stew.
Print
Hearty Lamb Stew with Vegetables and Cannellini Beans Recipe
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
Description
A comforting and hearty lamb stew packed with tender cubes of stewing lamb, nourishing vegetables, and creamy cannellini beans, simmered slowly in aromatic rosemary-infused stock. Perfect for a cozy meal served with crusty bread or boiled potatoes.
Ingredients
Meat and Oil
- 1 tbsp vegetable oil
- 500g cubed stewing lamb
Vegetables
- 1 onion, thickly sliced
- 2 carrots, thickly sliced
- 2 leeks, thickly sliced
Liquids and Herbs
- 400ml hot vegetable or chicken stock
- 1 tsp dried rosemary or 1 fresh sprig
Other Ingredients
- 400g cannellini beans, rinsed and drained
- Crusty bread or boiled potatoes to serve (optional)
Instructions
- Heat oil and brown lamb: Heat the vegetable oil in a large casserole dish over medium heat. Add the cubed stewing lamb and cook for 5 minutes, stirring occasionally, until any liquid released has evaporated and the lamb starts to brown.
- Add vegetables: Add the thickly sliced onion, carrots, and leeks to the casserole. Cook for an additional 5 minutes, stirring often, until the vegetables begin to soften.
- Add stock and rosemary, then simmer: Pour the hot vegetable or chicken stock over the lamb and vegetables. Add the dried rosemary or fresh sprig, cover with a lid, and reduce heat to low. Let it cook gently for 1 hour, allowing the flavors to meld and the lamb to start tenderizing.
- Add cannellini beans and continue cooking: Stir in the rinsed and drained cannellini beans. Continue to cook, uncovered, for 30 more minutes, stirring occasionally. Add water if necessary to maintain desired stew consistency. The lamb should be tender and the stew thickened.
- Serve: Once the lamb is fully cooked and the stew has thickened nicely, serve hot with crusty bread or boiled potatoes if desired.
Notes
- Use either vegetable or chicken stock for a flavorful base depending on your preference.
- Fresh rosemary gives a brighter taste, but dried rosemary works well if fresh is unavailable.
- Adjust cooking liquid during simmering to achieve preferred stew thickness.
- For a gluten-free option, serve with boiled potatoes instead of crusty bread.
- Stewing lamb is ideal for slow cooking as it becomes tender and flavorful with time.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: lamb stew, hearty stew, slow-cooked lamb, cannellini beans, rosemary lamb stew, comfort food, British stew recipe
