Hearty Lamb Stew

Hearty Lamb Stew
3.8 from 4 ratings
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A delicious stew you can make using a slow cooker. Let the lamb simmer with fresh vegetables and herbs and have it ready for you to eat after a long day at work.This recipe is by Leah Eskin and was originally published in The Chicago Tribune.
Prep Time
15
minutes
Cook Time
7.98
hours
Servings
6
servings
Hearty Lamb Stew
Total time: 8.23 hours
Ingredients
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 pound dried white beans, such as navy or great northern
  • 1 (2 pounds) lamb shoulder, trimmed of fat
  • olive oil
  • 1 pound baby spinach leaves
  • spicy sauce, such as harissa, optional
Directions
  1. Into a slow cooker, add 1 copped onion, 2 chopped carrots, 2 rib chopped celery and half the choppedgarlic. Sprinkle with half the salt and pepper. Toss in 1 bay leaf and 1 rosemary sprig.
  2. Rinse and sort 1 pound beans. Scrape into a big pot. Fill with cold water to cover by 1 inch. Bring to a boil; boil 1 minute. Pour beans and water into the slow cooker (no need to drain). Make sure water rises 1 inch above the bean line. (If not, add more.)
  3. Rub lamb with oil. Season with remaining garlic, salt and pepper. Set lamb on top of beans.
  4. Cover slow cooker and set on low. Ignore, about 8 hours. Come home to a hearty meal that practically cooked itself.
  5. Discard bay leaf and rosemary. Spoon off any fat. Heap in 1 pound spinach; cover and let wilt, about 3 minutes. Break up lamb. Scoop beans, spinach and lamb into bowls. Spoon on a little spicy sauce, if you like. Yum, right?
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