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Lamb and White Bean Provençal Stew
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 3 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the lamb pieces and brown them on all sides, about 5 minutes total. Transfer the lamb to the slow cooker.
  • Add the onion, carrots, and garlic to the same skillet. Cook for 3 minutes, stirring occasionally, then transfer everything to the slow cooker.
  • Add the cannellini beans, diced tomatoes, beef broth, thyme, rosemary, bay leaves, salt, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 7 to 8 hours, until the lamb is tender.
  • Remove the bay leaves. Stir in the chopped parsley just before serving.

Notes

Brown the lamb first for better flavor, but you can skip this step if you are short on time. Leftovers keep well in the refrigerator for up to three days and reheat nicely on the stovetop with a splash of broth to loosen the texture. Use dried beans only if you soak them overnight first.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet