Stew-rrific Meal: Lamb Stew with White Beans

10 months ago


Make the most of the rainy weather by cooking this hearty Lamb Stew! If your local deli is out of lamb, you can switch up this recipe by using beef. Both lamb and beef are red meat; beef is traditionally more consumed in Asian and American cuisines, while lamb is more popular in Mediterranean and Middle Eastern kitchens.





1 – 1 ½ cups Dried white beans

1 ½ kilos Lamb shoulder, cut into chunks

3 Tbsps Olive oil

2 Onions, finely chopped

4-5 ribs Celery

4 Medium carrots, diced

2 tsps Salt

1 tsp Ground oregano

Freshly ground black pepper


  1. In a medium pot, pour beans and cover with water. Bring water to a boil and simmer for 2 minutes. Turn off heat. Cover with a lid and let stand for 1 hour. Drain.
  2. Using a heavy saucepan or dutch oven, heat olive oil. Cook lamb pieces until brown on all sides.
  3. Add onions and celery and sauté until soft and mushy.
  4. Add drained beans, carrots, salt and enough water to cover meat and beans. Cover with a lid and simmer for 2 hours until meat and beans are tender.
  5. Season with freshly ground black pepper and oregano. Drizzle with more olive oil. Serve hot.


Recipe by Lou Seibert Pappas

Photographed by Mark Jacob of Studio 100


Here are more meaty meals for your growing appetite!

Lamb Chops with Mustard Sauce

Beef Stew Provencal

Pork Humba with Mushrooms and Garbanzos

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