Tuscan Lamb and Bean Stew

Tuscan Lamb and Bean Stew
Yield: 10 cups Prep 30 mins Cook 5 hrs


  • 3 tablespoons olive oil, divided
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed rosemary
  • 1/4 teaspoon thyme
  • 2 pounds lamb stew meat, cut into 1-1/2-inch to 2-inch cubes
  • 3 tablespoons all-purpose flour
  • 1 bay leaf
  • 2 carrots, peeled and sliced
  • 2 cans (16 ounces each) white beans, rinsed and drained
  • 1 can (14 ounces) chicken broth
  • 1 can (15 ounces) diced tomatoes
  • 2 medium zucchini, cut into chunks

Make It

1. In large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion to skillet and cook until softened, about 6 minutes. Add garlic, pepper, and herbs, and cook 1 minute more. Transfer mixture to slow cooker. Add 1 tablespoon oil and half of lamb to skillet and cook, stirring occasionally, until meat is browned, about 8 minutes. Repeat with remaining 1 tablespoon oil and remaining lamb. Sprinkle flour over lamb in skillet and stir to coat. Transfer mixture to slow cooker. Add remaining ingredients, except zucchini. Cover and cook 5 hours on low.

2. Place zucchini in a microwave-safe bow, cover, and microwave 5 minutes. Stir zucchini into stew.

Nutrition Facts

Amount Per Serving: cal. (kcal): 251, Fat, total (g): 10, carb. (g): 17, fiber (g): 4, pro. (g): 23, Percent Daily Values are based on a 2,000 calorie diet.