Rosemary Lamb & White Bean Stew

April 10, 2021

Rosemary Lamb & White Bean Stew


  • 1 pound boneless, lean lamb leg, carefully trimmed and cut in to 1" pieces  
  • 1 pound dried Great Northern white beans, soaked overnight and rinsed
  • 4 medium-sized carrots, peeled and cut in 1" cubes
  • 1 large onion, finely diced
  • 5 cloves garlic, minced
  • 1-28 oz. can diced tomatoes in juice
  • 1 ½ cups red wine
  • ½ cup all-purpose flour
  • 4 cups beef or chicken stock
  • ¼ cup + 2 Tbs. Ultra Premium Extra Virgin Olive Oil
  • 2 bay leaves
  • a 4" sprig of fresh rosemary
  • Sea salt & fresh ground pepper to taste


Preheat the oven to 350°F. 

Season the lamb with salt and pepper. Dredge the lamb in flour. In a large pot with a lid or dutch oven set over medium-high flame, heat ¼ cup of olive oil. Evenly brown the lamb for about five minutes. Remove from the pan and replace with the onions and carrots. Sauté the vegetables for approximately 2 minutes until onions are translucent. Add garlic and sauté for an additional minute until fragrant. To the same pot, add the wine, scraping all the browned bits of flour from the bottom of the pot. Simmer for approximately 2 minutes. Add the reserved lamb, beans, tomatoes, stock, bay leaves, rosemary and stir to combine. Adjust the seasoning and place the covered pot in preheated oven for 3 hours.   

Remove the bay leaves and rosemary stems. Adjust the seasoning and serve the warm stew on crusty bread drizzled with olive oil

Serves 6.

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