Hearty Lamb Stew with Cannellini Beans and Fresh Herbs Recipe

Introduction

This hearty lamb stew is a comforting meal perfect for chilly evenings. Tender lamb, vegetables, and creamy beans come together in a rich, flavorful broth that’s both filling and satisfying.

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 vegetable oil in a large casserole dish over medium heat. Add the cubed lamb and cook for about 5 minutes, stirring occasionally, until any liquid has evaporated and the meat starts to brown.
2. Step 2: Add the sliced 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 vegetable or chicken stock and add the rosemary. Cover with a lid, reduce the heat to low, and simmer gently for 1 hour.
4. Step 4: Stir in the rinsed and drained cannellini beans. Continue to cook for an additional 30 minutes, adding a little water if needed, until the lamb is tender and fully cooked through.
5. Step 5: Serve your lamb stew hot, accompanied by crusty bread or boiled potatoes if desired.

Tips & Variations

• For more depth of flavor, brown the lamb in batches to avoid overcrowding the pan.
• Try adding a splash of red wine before adding the stock to enrich the stew.
• Swap cannellini beans for butter beans or kidney beans according to your preference.
• Fresh rosemary adds a brighter herbal note, but dried rosemary works well and is more convenient.

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 piping hot. This stew also freezes well 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 make this stew using a slow cooker?

Yes, you can brown the lamb and vegetables first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours, adding the beans for the last hour.

What cut of lamb is best for stewing?

Stewing lamb cuts like shoulder or neck are ideal because they become tender and develop rich flavor when cooked slowly.

Hearty Lamb Stew with Cannellini Beans and Fresh Herbs Recipe

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★★★★★

5 from 131 reviews

• Author: Luna
• Total Time: 1 hour 50 minutes
• Yield: 4 servings 1x

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Description

This hearty lamb stew is a comforting and flavorful dish perfect for chilly days. It features tender chunks of stewing lamb simmered with fresh vegetables and cannellini beans in a savory broth infused with rosemary, creating a rich and satisfying meal. Serve it with crusty bread or boiled potatoes for a truly warming experience.

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Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 tbsp vegetable oil
• 500g cubed stewing lamb
• 1 onion, thickly sliced
• 2 carrots, thickly sliced
• 2 leeks, thickly sliced

Liquids and Seasoning

• 400ml hot vegetable or chicken stock
• 1 tsp dried rosemary or 1 fresh sprig
• 400g cannellini beans, rinsed and drained

Optional to Serve

• Crusty bread or boiled potatoes

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Instructions

1. Heat the oil and brown the lamb: Heat 1 tablespoon of vegetable oil in a large casserole over medium heat. Add the cubed stewing lamb and cook for about 5 minutes, stirring occasionally, until any liquid released from the lamb has evaporated and the lamb starts to brown.
2. Cook the vegetables: Add the thickly sliced onion, carrots, and leeks to the casserole. Continue cooking for another 5 minutes, stirring often, until the vegetables begin to soften.
3. Add stock and rosemary, then simmer: Pour in 400ml of hot vegetable or chicken stock and add either 1 teaspoon of dried rosemary or a fresh sprig. Cover the casserole with a lid and reduce the heat to low. Let the stew cook gently for 1 hour, allowing the flavors to meld and the lamb to become tender.
4. Add beans and continue cooking: Stir in the rinsed and drained cannellini beans. Continue to cook the stew, uncovered or partially covered, for an additional 30 minutes, adding water as needed to maintain the desired consistency. Cook until the lamb is fully tender and the stew is flavorful.
5. Serve: Serve the hearty lamb stew hot, accompanied by crusty bread or boiled potatoes if desired for a complete meal.

Notes

• This stew can be made in advance and reheated; flavors improve after resting overnight.
• For a thicker stew, reduce the amount of stock or cook uncovered for longer to evaporate more liquid.
• Fresh rosemary brings a more pronounced flavor, but dried works well too.
• Substitute cannellini beans with other white beans like navy or great northern beans if preferred.
• Leftovers freeze well; store in an airtight container for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 1 hour 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Keywords: lamb stew, hearty stew, vegetable stew, cannellini beans, comfort food, slow simmered lamb, British stew recipe