Heirloom Bean and Lamb Stew
Comfort food loaded with creamy goodness
Equipment
- 1 dutch oven
Ingredients
- 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
Seasoned Flour
- 1/2 cup flour
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- 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.