January Lamb Stew

Name: January Lamb Stew
Ingredients: 2 tablespoons olive oil; 2 pounds lean leg of lamb, cubed (about 4 cups); 2 medium-size onions, chopped (about 2 cups); 8 medium-size cloves garlic, minced; 1 quart low-sodium chicken broth or beef broth; 2 cups canned white beans, rinsed and drained; 4 carrots, peeled and cut into 1-inch pieces (about 3 cups); 1 tablespoon fresh rosemary leaves, crushed in your hand; 1 bay leaf; Salt and freshly ground black pepper

10 ingredients

9 steps

Ingredients

2 tablespoons olive oil
2 pounds lean leg of lamb, cubed (about 4 cups)
2 medium-size onions, chopped (about 2 cups)
8 medium-size cloves garlic, minced
1 quart low-sodium chicken broth or beef broth
2 cups canned white beans, rinsed and drained
4 carrots, peeled and cut into 1-inch pieces (about 3 cups)
1 tablespoon fresh rosemary leaves, crushed in your hand
1 bay leaf
Salt and freshly ground black pepper

Directions

1

Place the olive oil in a large, heavy saucepan over medium heat.
2

Add the lamb and brown well on all sides, 4 to 5 minutes.
3

To avoid crowding, you may need to do this in batches, adding only enough lamb to cover the bottom of the pan, then removing it and browning more.
4

Set all of the browned lamb aside.
5

Add the onions and garlic to the saucepan and cook, stirring, until they begin to brown, about 3 minutes.
6

Add the broth and let it come to a simmer, scraping the bottom of the pan to loosen the cooked bits.
7

Add the reserved lamb, white beans, carrots, rosemary, and bay leaf.
8

Cover the pan and reduce the heat as needed to let the stew simmer until the meat is cooked through and tender, about 1 hour.
9

Season the stew with salt and pepper to taste and remove and discard the bay leaf before serving.