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
Scale
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
