Tuscan Lamb Stew with White Beans and Kale
Equipment
- Large Dutch Oven
Ingredients
- 1 1/2 pounds lamb stew meat, cut into cubes
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 1 can (14 ounces) diced tomatoes
- 4 cups beef broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 4 cups chopped kale
- 1 tablespoon fresh rosemary, chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides.
- Add the onion, garlic, and carrots to the pot. Stir and cook until the onion turns soft.
- Pour in the diced tomatoes and beef broth. Add the rosemary along with salt and black pepper.
- Bring the mixture to a simmer. Cover the pot and cook for about 1 hour until the lamb becomes tender.
- Stir in the cannellini beans and kale. Cook uncovered for 10 more minutes until the kale wilts.
Notes
A heavy pot helps the stew simmer evenly without scorching the bottom. Add the kale only at the end so it stays bright and keeps some texture instead of turning mushy. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a splash of broth if needed.
Course: Main Course
Cuisine: Italian
Equipment: Large Dutch Oven
Cuisine: Italian
Equipment: Large Dutch Oven