Lamb, White Bean, and Rosemary Stew
This hearty stew is one of my favourite wintery dishes—and this season is a good time to buy fresh Ontario lamb. The stew is even better if you make it ahead, and it reheats beautifully. Serve with colourful roasted vegetables (such as carrots, squash, and celery root) and chunks of warm, crusty garlic bread.
- Serves: 6
- Course: Lunch, Dinner, Snack
- 2 lbs boneless lamb shoulder, well trimmed of fat, cut into 1"-1 1/2" (2.5–4 cm) cubes (1 kg)
- Kosher or sea salt
- Freshly ground pepper
- 4 tbsp olive oil, divided (60 ml)
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 tbsp flour (30 ml)
- 1 cup dry red wine (250 ml)
- 5 cups chicken stock (1.25 L)
- 1 tbsp chopped fresh rosemary (15 ml) (or 1 tsp/5 ml dried rosemary)
- 1 tbsp chopped fresh thyme (15 ml) (or 1 tsp/5 ml dried thyme)
- 1 tbsp Worcestershire sauce (15 ml)
- 1 can (19 oz/540 ml) navy beans, rinsed and drained
- 1/4 cup chopped fresh flat-leaf parsley (60 ml)
- Pat lamb dry and lightly season with salt and pepper. In a large, heavy pot, heat 2 tbsp (30 ml) oil over medium-high heat. Brown lamb in batches; don’t crowd the pot. Set lamb aside and discard fat.
- In the same pot, heat remaining oil. Sauté onion until soft and lightly browned, 4–6 minutes. Add garlic and sauté for a couple of minutes. Sprinkle with flour and cook, stirring, 2–3 minutes. Add wine, scraping up all the good brown bits on the bottom of pan. Add stock, rosemary, thyme, Worcestershire sauce, browned lamb, and any collected juices. Bring gently to a boil, reduce heat to low, and simmer, covered, until lamb is tender, 1–1 1/2 hours. Stir in beans and heat through. Taste and adjust seasoning. Serve garnished with parsley.
- - If you prefer a thicker stew, knead 1 tbsp (15 ml) softened butter with 1 tbsp (15 ml) flour, and break off small pieces into finished stew. Stir and simmer for 2–3 minutes.
- - You can replace canned beans with 1 cup (250 ml) dried beans, cooked until just tender. Dried beans often have better flavour and texture.