Recipe Archive Nugget Markets Signature Recipes
Lamb & White Bean Stew
- Prep time:
- 30 minutes
- Cook time:
- 50 minutes
- Yield:
- 6-8 servings
- Difficulty:
2 out of 5
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- Share this recipe:
This rich, aromatic stew is both hearty and delicious. Make it a meal by enjoying with a simple salad, crusty bread and a bold California syrah.
Ingredients
- ¾-1 cup all-purpose flour
- 2 teaspoons chili powder
- 2 teaspoons allspice
- 3 teaspoons paprika
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
- 2-3 pounds boneless leg of lamb, cubed
- 3 tablespoons olive oil
- 2 carrots, diced small
- 2 celery stalks, diced small
- 1 small yellow onion, diced small
- 1 can (20 ounces) organic crushed tomatoes
- 28 ounces beef broth
- 1 cup dry red wine
- 2 cans (14 ounces each) organic white beans, drained and rinsed
- 3-4 bay leaves
- 1 cup toasted pine nuts, for garnish
- Italian parsley sprigs, for garnish
Preparation
Mix flour and spices together. Add cubed lamb to flour mixture and dredge thoroughly.
Heat olive oil in an 8-quart stockpot over medium-high heat. When oil is hot, add 1/3 of the floured lamb and brown lightly. Push to one side of the pot and repeat process until all lamb is browned in the pot.
Reduce heat to medium. Add carrots, celery and onion and cook for 6-8 minutes. Add crushed tomatoes, beef broth, wine and white beans. Drop in bay leaves, reduce heat to low and cook for 25-30 minutes, or until lamb is tender, stirring occasionally.
When finished, ladle stew into individual bowls and top with toasted pine nuts and fresh parsley sprigs.
Techniques used in this recipe:
dredgedredge: to coat food with a dry ingredient such as flour or bread crumbs.
Pair with
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Syrah
How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.
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Shiraz
This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.
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Mourvedre
Mourvedre is one of the four important grapes of Chåteauneuf-du-Pape. It is also a major blending grape in other Rhone, Provence and Languedoc-Roussillon wines. When in Spain, listen carefully - you may hear it called Monastrell.
