Hearty Lamb Stew with Vegetables and Cannellini Beans Recipe

Introduction

This hearty lamb stew is a comforting dish perfect for chilly days. Tender lamb, nutritious vegetables, and creamy cannellini beans come together in a rich, flavorful broth that will warm 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

1. Step 1: Heat the oil in a large casserole dish over medium heat. Add the lamb and cook for about 5 minutes until any liquid has evaporated.
2. Step 2: Add the onion, carrots, and leeks to the casserole. Cook for another 5 minutes, stirring often, until the vegetables begin to soften.
3. Step 3: Pour in the hot stock and add the rosemary. Cover with a lid and simmer over low heat for 1 hour.
4. Step 4: Stir in the cannellini beans and cook for a further 30 minutes, topping up with water if necessary, until the lamb is tender and cooked through.
5. Step 5: Serve the stew hot with crusty bread or boiled potatoes if you like.

Tips & Variations

• For extra depth, brown the lamb in batches to avoid crowding the pan.
• Use fresh rosemary if available for a more aromatic flavor.
• Add a splash of red wine during cooking to deepen the stew’s taste.
• Swap cannellini beans for kidney beans or butter beans for different textures.

Storage

Store the lamb stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. It also freezes well for up to 2 months—defrost overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this stew?

Yes, other stewing cuts like shoulder or shank work well. Just ensure they are cut into similar-sized cubes for even cooking.

How can I make the stew thicker?

If you prefer a thicker stew, simmer uncovered for the last 15 minutes to reduce the liquid, or mash some of the beans into the broth to add body.

Hearty Lamb Stew with Vegetables and Cannellini Beans Recipe

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★★★★★

4.9 from 54 reviews

• Author: Noah
• Total Time: 1 hour 45 minutes
• Yield: 4 servings 1x

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Description

This hearty lamb stew is a comforting and robust dish featuring tender stewing lamb simmered with fresh vegetables and cannellini beans in a flavorful rosemary-infused broth. Perfect for chilly days, it offers a nourishing meal served best with crusty bread or boiled potatoes.

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Ingredients

Scale 1x2x3x

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 or boiled potatoes

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Instructions

1. Heat and brown the lamb: Heat the vegetable oil in a large casserole dish over medium heat. Add the cubed stewing lamb and cook for about 5 minutes until any liquid released has evaporated and the meat begins to brown.
2. Add vegetables: Stir in the thickly sliced onion, carrots, and leeks. Cook for an additional 5 minutes, stirring frequently, until the vegetables start to soften.
3. Add stock and rosemary, then simmer: Pour in the hot vegetable or chicken stock and add the rosemary. Cover the casserole with a lid and cook over low heat for 1 hour, allowing the lamb to slowly tenderize and the flavors to meld.
4. Incorporate cannellini beans: After 1 hour, stir in the rinsed and drained cannellini beans. Continue cooking the stew uncovered or partially covered for a further 30 minutes, topping up with water if needed, until the lamb is fully tender and the stew is rich and flavorful.
5. Serve: Ladle the stew into bowls and serve hot with crusty bread or boiled potatoes if desired, making for a hearty, satisfying meal.

Notes

• If fresh rosemary is used, remove the sprig before serving to avoid an overpowering flavor.
• You can substitute lamb stock for an even deeper flavor profile if available.
• Adjust cooking times slightly depending on the size and cut of lamb cubes to ensure tenderness.
• For a gluten-free option, serve with gluten-free bread or skip the bread altogether.
• This stew can be made a day ahead; flavors improve when reheated gently.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Keywords: lamb stew, hearty stew, lamb recipes, winter stew, slow simmered lamb, cannellini beans, comfort food