Crock Pot Lamb And Cannellini Bean Stew Recipes

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LAMB STEW WITH GREEN BEANS



Lamb Stew with Green Beans image

This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!

Provided by Kathy Bezemes Walstrom

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h

Yield 12

Number Of Ingredients 13

3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce
3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
½ teaspoon dried mint
½ teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
  • Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 7.8 g, Cholesterol 81.6 mg, Fat 27.9 g, Fiber 3.2 g, Protein 20.6 g, SaturatedFat 11 g, Sodium 271.9 mg, Sugar 2.7 g

CROCK POT RUSTIC LAMB STEW



Crock Pot Rustic Lamb Stew image

Make and share this Crock Pot Rustic Lamb Stew recipe from Food.com.

Provided by Mirj2338

Categories     Stew

Time 10h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless lean lamb stew meat, cut in 1 inch cubes
1 teaspoon salt, divided
1/2 teaspoon pepper
1/4 cup all-purpose flour
2 teaspoons vegetable oil (I use olive)
1/2 teaspoon thyme
1 teaspoon rosemary, crushed
1 large onion, sliced thin
2 cups water
1 cup baby carrots (1/2 pound or as many as you want)
2 cups diced potatoes
1 cup frozen peas, thawed

Steps:

  • Sprinkle lamb with 1/2 t salt and the pepper.
  • Coat with flour.
  • Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
  • Brown lamb a few pieces at a time in the hot oil.
  • Remove to crock pot with slotted spoon.
  • Reduce heat to medium.
  • Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
  • Stir in the water scraping up browned bits on bottom of pot.
  • Transfer onion mixture to the crock pot; add carrots and potatoes.
  • Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
  • Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.

CROCK POT LAMB AND CANNELLINI BEAN STEW



Crock Pot Lamb and Cannellini Bean Stew image

I probably took this from a crock pot cookbook. It is very simple with "sophisticated" ingredients.

Provided by Oolala

Categories     Stew

Time 10h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 lbs lamb, for stewing
1 medium onion, chopped
1 cup cannellini beans
3/4 cup barley
2 teaspoons ground cumin
1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon salt

Steps:

  • Place all ingredients in a crock pot.
  • Add water to fill pot.
  • Cook for 8-10 hours on low heat.

Nutrition Facts : Calories 710.8, Fat 35, SaturatedFat 14.2, Cholesterol 180, Sodium 726.2, Carbohydrate 40.6, Fiber 9.7, Sugar 1.6, Protein 57

LAMB AND BEAN STEW



Lamb and Bean Stew image

Provided by Trish Hall

Categories     dinner, soups and stews, main course

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

1 pound dried lima beans
1 medium-size onion, peeled and left whole
2 smoked pork hocks, about 1 pound
10 cups water
1 tablespoon corn oil
1 1/2 pounds breast of lamb, cut into 2-by-1-inch cubes
Salt to taste, if desired
Freshly ground pepper to taste
1 1/4 cups chopped onion
1 clove garlic, chopped (2 teaspoons)
1 cup crushed tomatoes
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dry thyme
1 pound kielbasa
1 slice white bread
4 tablespoons chopped parsley

Steps:

  • Put lima beans, whole onion and pork hocks in a pot with 8 cups water. Cook 1 1/2 hours.
  • Meanwhile, put oil into a hot pan and brown lamb over high heat on both sides, about 10 minutes. Salt and pepper lightly. Pour off fat. Add chopped onion and garlic and scrape pieces from bottom of pan. Add remaining 2 cups water, tomatoes, tomato paste, bay leaf and thyme, and bring to boil. Adjust salt and pepper.
  • Remove pork hocks from beans and add to lamb mixture. Cover and simmer 1 1/2 hours.
  • Cut kielbasa into 16 slices. Add 8 pieces to lamb mixture and reserve the rest.
  • Chop cooked whole onion and add it, together with lima beans (drained slightly), to lamb.
  • Remove pork hocks from pan and cut into small pieces, including skin. Add back to pan. Discard bones. Simmer 15 minutes
  • Preheat broiler to high.
  • Push bread through a strainer, or put in a food processor, to make crumbs.
  • Transfer cassoulet to an oven-proof pot. Remove bay leaf. Top with bread crumbs and place remaining kielbasa over the top. Place casserole about 9 inches from broiler and cook until bread crumbs are browned, about 5 minutes. Remove from oven, top with chopped parsley and serve.

Nutrition Facts : @context http, Calories 661, UnsaturatedFat 19 grams, Carbohydrate 47 grams, Fat 34 grams, Fiber 13 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 1406 milligrams, Sugar 9 grams, TransFat 0 grams

SLOW COOKER LAMB STEW



Slow Cooker Lamb Stew image

Lamb and veggies come together in this warm and comforting stew. Let your slow cooker work its magic, while you spend your time doing other things.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Stews

Time 7h30m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
1 pound cubed lamb stew meat
1 large onion, sliced into petals
2 large carrots, sliced
2 stalks celery, sliced
4 fresh button mushrooms, sliced
1 pound red potatoes, cut into large cubes
6 ounces tomato paste
2 cups beef broth
½ cup beer
3 tablespoons Worcestershire sauce
1 large sprig fresh rosemary
salt and pepper to taste
1 ½ cups frozen peas

Steps:

  • Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
  • Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
  • Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 45.6 g, Cholesterol 64.3 mg, Fat 16.5 g, Fiber 8.2 g, Protein 27 g, SaturatedFat 5.8 g, Sodium 1053.1 mg, Sugar 14.5 g

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