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.
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 or boiled potatoes
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
