I just made this delicious heirloom bean and lamb stew. It’s turned cold again, and this hearty meal is a great option for a cold winter evening. The Farmer reports that it was tasty, hot and filling. (He usually doesn’t use any more words than necessary.)
Our daughter was visiting at the time, and made the bread you see in the photo. I am surrounded by family members who are doing really well with sourdough bread, and I am considering trying again now that I have all these excellent coaches to call on.
I used our Marrow beans, but you could also use Jacob’s Cattle Gold or Arikara Yellow beans. They both hold up during long cooking. And while I kept the cast iron dutch oven on my stovetop, you could also pop it in the oven once you had everything together in the pot.
It made enough for the three of us to eat, and I sent enough for another 3-4 servings home with our daughter. Then we ate it once more with the two of us. I love it whenever I have the option to “cook once, eat twice.” When you make this, it’ll either serve a larger group, or fewer people more than once.
Heirloom Bean and Lamb Stew
- 1 dutch oven
- 1 lb Marrow beans
- 2 lbs lamb stew meat
- 2 tbsp olive oil
- 1 cups celery chopped
- 1 cup onion chopped
- 4-6 cloves garlic minced
- 2 cups carrots chopped
- 2-3 cups chicken broth or stock
- 1/2 tsp ground thyme
- 1/2 tsp ground rosemary
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup flour
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp pepper
- Rinse beans. Soak either overnight or using quick-soak method.
- While beans are soaking, finely chop the carrots, celery and onions and mince the garlic. Mix seasoned flour ingredients together in a bowl, and coat the lamb stew pieces in the seasoned flour.
- Heat olive oil in dutch oven and brown the stew meat. Add in celery, onion, and garlic, and sauté together with lamb for 3-4 minutes.
- Add stock or broth, drained, soaked beans, and spices. Make sure to use just enough stock to cover the beans, and no more. Bring to boil, add carrots, stir and turn heat to low simmer. Cover, stirring occasionally. Cook 1.5-2 hours--until lamb can be cut with a fork and beans are tender. Serve with hearty bread.