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Italian Rosemary Lamb Stew with White Beans and Tomatoes
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into chunks
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Grated Parmesan cheese, for serving

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the lamb chunks and brown them on all sides for about 5 minutes.
  • Add the diced onion, minced garlic, and chopped rosemary to the skillet. Cook for 3 minutes until the onion softens.
  • Transfer the lamb mixture to the slow cooker. Add the drained white beans, diced tomatoes, beef broth, salt, and black pepper.
  • Stir everything together, cover the slow cooker, and cook on low for 8 hours.
  • Serve the stew in bowls and top each portion with grated Parmesan cheese.

Notes

Brown the lamb first to build deeper flavor before the long cook time. The white beans help thicken the broth naturally, so no extra thickener is needed. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth if the stew gets too thick.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Knife