Lamb & White Bean Stew
20m prep 5h cook 5h ready
A hearty slow-cooked stew featuring tender lamb and white beans in a savory broth with carrots, onions, and cherry peppers.
Ingredients
- 2 carrots cut into 3-inch pieces
- 1 onion cut into wedges
- 1/4 cup sweet red cherry peppers finely chopped
- 1 fresh ginger peeled and thinly sliced
- 4 clove garlic chopped
- 1 diced tomatoes drained
- 1/2 cup dry white wine
- 6 lb boneless lamb shoulder trimmed and cut into 2-inch pieces
- Kosher salt and pepper
- 1 white beans rinsed
- Chopped fresh flat-leaf parsley for topping
- Crusty bread for serving (optional)
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 496 mg
- Iron: 18.9 mg
- Magnesium: 303 mg
- Phosphorus: 1500 mg
- Potassium: 3382 mg
- Zinc: 26.5 mg
Let's Cook
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Step 1.
In a 5- to 6-quart slow cooker, combine the carrots (cut into 3-inch pieces), onion wedges, finely chopped sweet red cherry peppers, thinly sliced fresh ginger, chopped garlic, drained diced tomatoes, and dry white wine. Stir to mix.
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Step 2.
Season the lamb pieces with ¼ teaspoon each kosher salt and black pepper. Add the lamb to the slow cooker and toss with the vegetable mixture to coat evenly. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the lamb is cooked through and easily pulls apart with a fork.
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Step 3.
Add the rinsed white beans to the slow cooker, stir gently, and cook uncovered until heated through, about 3 minutes. Sprinkle with chopped fresh parsley and serve with crusty bread if desired.
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