Monday, July 9, 2012

Lamb and White Bean Stew

Posting recipes is fun!  Not very many people like the taste of lamb but the rosemary and wine really give this stew a delightful taste.  It's one of my husband's favorites. I found the recipe in Beverly Mills and Alicia Ross' cookbook, Desperation Dinners!

First start with sauteing a chopped onion with 2 tsp olive oil a stew pot.

Next add 1 lb ground lamb raise the heat to high.

Stir in 1 Tbs minced garlic

1 Tbs fresh rosemary or 2 tsp dried

1 tsp Worcestershire sauce

one beef bouillon reconstituted in microwave or 1 tsp concentrated beef broth

1/2 tsp dried thyme

1/4 tsp black pepper

Continue to cook, stirring frequently until all the lamb is crumbled and browned. About 5 or 6 minutes.
Meanwhile, rinse and drain 2 (15oz) cans of cannellini (white kidney) beans

Stir in a can of stewed  tomatoes and 1 cup of white wine.

Cover the pot and bring the stew to a boil.  When the pot boils, uncover it and cook at rolling boil for 5 minutes.

Gently stir in the  reserved beans and cook a few more minutes to heat the beans through.

A delicious fuss free meal in under 20 minutes!


  1. Kristina,
    This stew looks delicious! I love a good home cooked stew. Have you ever tried it in the crock pot? Can't wait to try the recipe. Thanks so much for linking up to Creative Thursday this week. I can't wait to see what you link up next. Have a great weekend.


  2. Thanks Michelle. I've never done it in a crock pot but Im sure it would work. I do know that is really good the second day!