Lamb and Bean Stew Slow Cooker Recipe

Lamb And Bean Stew Slow Cooker Recipe

Ingredients

• 225g dried navy beans
• 1 kg kidney beans, cooked or canned without salt
• 4 L water
• 1 pound (455 g) lamb stew meat, cut into 1-inch (2
• 5 cm) cubes 4 1 cups (950 ml) low-salt chicken broth
• 1 1 cup (130 g) carrots, cut into 1-inch (2
• 5 cm pieces
• ½ cup (50 g) celery, cut into 1-inch (2 5 cm) pieces
• 1 onion, cut into wedges
• 1 cup (235 ml) dry white wine
• 2 tsps minced garlic
• bay leaves
• 1½ teaspoons rosemary, crushed
• ¼ teaspoon black pepper

Method

1. Rinse and drain beans
2. In a 4-quart (3
3. 8 L) stock pot, combine beans and the water
4. Bring to a boil; reduce heat and simmer for 10 minutes
5. Remove from heat
6. Cover and let stand for 1 hour
7. Drain beans in a colander; rinse beans
8. In a slow cooker, stir together beans, lamb, broth, carrots, celery, onion, wine, garlic, bay leaves, rosemary, and pepper
9. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours
10. Remove and discard bay leaves before serving
11. Yield: 6 servings
12. Per serving: 547 g water; 271 calories (19% from fat, 54% from protein, 27% from carb)

Serve with toasted French bread slices

Full List of Healthy Recipes
Full List of Stew Recipes