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

Equipment

  • Dutch oven
  • Cutting board
  • Sharp knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 1 can (14 oz) diced tomatoes
  • 4 cups lamb or beef broth
  • 2 sprigs fresh rosemary
  • 1 teaspoon dried oregano
  • 2 cans (15 oz each) white beans, drained and rinsed
  • Salt and black pepper to taste
  • Juice of 1 lemon, for serving

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb pieces and brown them on all sides, about 6 to 8 minutes. Remove the lamb to a plate and set aside.
  • Lower the heat to medium. Add the onion, garlic, and carrots to the pot. Cook for 5 minutes until the onion softens.
  • Return the lamb to the pot. Stir in the diced tomatoes, broth, rosemary sprigs, oregano, salt, and pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 1 hour until the lamb is tender.
  • Add the white beans and continue simmering uncovered for 15 minutes to let the flavors blend and the stew thicken slightly.
  • Remove the rosemary sprigs. Ladle the stew into bowls and finish each serving with a squeeze of lemon juice.

Notes

Simmer the beans only at the end so they stay intact rather than breaking down. If the stew thickens too much during storage, add a splash of broth when reheating on the stove. Fresh rosemary works best here. Dried rosemary can turn bitter if left in too long.
Course: Main Course
Cuisine: Mediterranean
Equipment: Dutch oven, Cutting board, Sharp knife