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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
