5 ratings

Hearty Lamb Stew

A filling meal appropriate for any season
Hearty Lamb Stew
Food styling by Joan Moravek; Bill Hogan, Chicago Tribune

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.

Ready in
8 h 15 m
15 m
(prepare time)
8 h
(cook time)
Calories Per Serving


  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, finely chopped
  • 2 Teaspoons 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


Step 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.

Step 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.)

Step 3: Rub lamb with oil. Season with remaining garlic, salt and pepper. Set lamb on top of beans.

Step 4: Cover slow cooker and set on low. Ignore, about 8 hours. Come home to a hearty meal that practically cooked itself.

Step 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?