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Smoky Paprika Lamb Stew with Bell Peppers and White Beans
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds cubed lamb stew meat
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 bell peppers, sliced
  • 2 tablespoons smoked paprika
  • 4 cups beef broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 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 cubes and brown them on all sides, about 5 minutes total. Transfer the meat to the slow cooker.
  • In the same skillet, cook the onion and garlic for 3 minutes until softened. Stir in the smoked paprika and cook for 30 seconds more to release its flavor.
  • Add the onion mixture to the slow cooker along with the sliced bell peppers, beef broth, salt, and black pepper. Stir to combine.
  • Cover and cook on low for 7 hours. In the last hour, stir in the white beans so they warm through without breaking apart.
  • Taste and adjust salt if needed. Sprinkle with fresh parsley before serving.

Notes

Brown the lamb well at the start for deeper flavor in the final broth. If the stew thickens too much, add a splash of broth when you stir in the beans. Leftovers reheat gently on the stovetop and taste even better the next day.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Large Skillet