Lamb stew with fresh herbs and white beans is a dish full of delicious flavors that has the right combination of fresh and hearty to work any time of year. What makes this lamb stew recipe so delicious is the combination of the interesting flavors from the coriander and fresh herbs and how the seasoned flour helps the lamb stay tender while creating a thick, rich stew.
The reason we coat the lamb in flour is it helps the meat brown and protect it during the cooking process. The flour also acts as a thickener for the stew. The colander method is one of our tips for easier cooking. It’s just so much easier than hand dipping each piece of lamb in the flour and browning them in small batches.
Since we haven’t found a lot of places that carry lamb stew meat, we usually buy a leg or shoulder and cut them up into bite-sized pieces. This way we have stew meat for this dish and if we’re lucky we have enough for another dish or two. Looking for more ideas, check out more lamb recipes and our section on soup and stews.
- 2 lb lamb stew meat
- 1 lb great northern beans
- 4 cups chicken stock
- 2 cups white onion, , finely diced
- 1-1/2 cups celery, , finely diced
- 2-1/2 cups carrots, , finely diced
- 4 cloves garlic
- 1 tbsp rosemary, , minced
- 1 tbsp thyme, , minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground coriander
- Wash and sort the beans, picking out any off looking ones. Place them in a large pot, cover with 48 ounces of water, bring to a boil for three minutes, remove from the heat and let them sit for at least an hour. Drain the water and set the beans aside.
- While the beans are resting, finely dice the carrots, celery, and onion. Mince the garlic, rosemary, and thyme.
- Make the seasoned flour by mixing the coriander, a 1/2 tsp of salt, a 1/2 tsp of pepper and the flour together. Make sure the stew meat is cut into bite sized pieces.
- Place the lamb in a large colander in the sink, dump in the seasoned flour, and stir the lamb until all the pieces are evenly coated with flour. Notice how all the extra flour is sitting in the sink, pretty nice huh.
- In a dutch oven or large pot with a heavy bottom, brown the lamb on high heat in some olive oil. Once the lamb pieces have been browned, add in the onions, celery, and garlic. Sauté everything while stirring for 3 to 5 minutes.
- Add the stock, beans, rosemary, thyme, salt, and pepper. Bring the stew to a boil and then turn the heat down to a low simmer. Add the carrots and let everything cook for a couple of hours; making sure to stir the stew every once a while, so it doesn’t stick to the bottom of the pot or feel lonely.
- The stew is done cooking when the lamb is so tender it falls apart under a little pressure from a fork, and the stew has thickened up. The stew should start to thicken up between an hour-and-a-half and two hours. Like all great stews, it gets better and thicker after resting overnight.
- Season to taste with a little more salt and pepper and serve with a good hearty bread.