This delicious bean stew with melt-in-your-mouth lamb is packed with Mediterranean flavors like garlic, warm spices, and Aleppo pepper.
It's the perfect dinner to feed a hungry family any night of the week.
I prepared this Mediterranean-inspired bean stew for my husband who is a BIG fan of lamb. Initially, I found it hard to get used to the taste of lamb, but gradually, I have started to develop a liking for it.
I'd have to admit—lamb is more luxurious than beef.
My trick to making lamb less rich and gamey is to serve it with fresh lemon.
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Bean Stew Ingredients
The ingredients are wholesome and will build layers of flavor.
- Lamb: Use lamb shanks for rich flavor and all of the benefits of the marrow.
- Beans: Dried cranberry beans.
- Vegetables: Onion, carrot, fennel stalk, or celery stalks.
- Spices: Aleppo pepper, garam masala, black pepper, garlic, and smoked paprika.
- Broth: Use vegetable or chicken broth.
- Tomato sauce: Use San Marzano whole tomatoes from a can.
- Herbs: Fresh chopped parsley for garnish.
See the recipe card for quantities.
How to Make Bean Stew
Brown the Meat
- Rinse the beans under cold water to remove any dirt or debris. Let the beans soak for at least 8 hours or overnight.
- Generously season the lamb with salt and pepper on both sides.
- Sear the lamb on each side until they develop a rich, golden-brown crust.
Satue the Veggies
- Saute the onions, carrots, garlic, and fennel mixture until the onions have softened, this can take 2-3 minutes.
- Add the spices; garam masala, Aleppo pepper, and smoked paprika to the onion and carrot mixture—stir-fry until fragrant, about 30 seconds.
Cook Low and Slow
- Add the tomato sauce, broth, and water. Cook for 90 minutes or until the beans are tender.
- Remove the lamb, and flake the meat with a fork creating bite-size pieces. Discard unwanted fat, gristle, and bone. Return to the pot and garnish with fresh parsley.
Tip: If you run out of liquid too quickly, your heat is too high. Lower the heat, and add more water or broth as needed. Continue to cook until the beans are soft and tender.
How to Store
Once cooled, transfer the bean stew into an airtight container or an airtight freezer bag.
Label the container with the date and contents before placing it in the refrigerator or freezer.
Enjoy within 3 days.
More Hearty Soups and Stews
- Zuppa Toscana Recipe (Pork-Free)
- Avgolemono Soup with Saffron
- Salmon Soup with Lemon and Dill
- Best Homemade Chili
Bean Stew Recipe
Ingredients
- 2 ½ cups dried cranberry beans
- olive oil
- 1-2 pounds lamb shank
- sea salt to taste
- black pepper to taste
- 1 medium onion, diced
- 4 cloves garlic, chopped
- 2 stalks fennel plus fronds, chopped or 2 stalks of celery plus leaves
- 1 large carrot, diced
- 2 teaspoon garam masala
- 2 teaspoons Aleppo pepper
- 1 teaspoon smoked paprika
- 1 (14 oz) can San Marzano tomato sauce
- 4 cups broth
- 2 cups water
- ½ cup fresh chopped parsley for garnish
Instructions
SOAK THE DRIED BEANS
- Rinse the beans under cold water to remove any dirt or debris. Place the beans in a large bowl and cover them with enough water to fully submerge them. Let the beans soak for at least 8 hours or overnight. Once they have soaked, drain and rinse the beans.
BROWN THE MEAT
- Season the lamb with salt and pepper on both sides. Heat a large, heavy-bottomed pot over medium-high heat, then add a small amount of oil. Sear the lamb shanks on each side until they form a golden-brown crust, then remove from the pot.
PUT IT ALL TOGETHER
- Into the same pot, add the onion, garlic, fennel (or celery), carrot, salt and pepper to taste. Saute until the onions have softened.
- Add the spices; garam masala, Aleppo pepper, and smoked paprika. Stir-fry until fragrant, about 30 seconds.
- Return the lamb to the pot. Add the soaked beans, tomato sauce, broth, and water. Stir to combine all the ingredients.
- Turn the heat up to bring the pot to a simmer. Once simmering, reduce heat to low, cover with a lid, and cook for 90 minutes or until the beans are tender.
- Once the beans are tender and the meat is fall-off-the-bone tender, use forks to flake the meat to create bite-sized pieces. Discard unwanted fat, gristle, and bone. Garnish with parsley.
Notes
How to Store
Once cooled, transfer the bean stew into an airtight container or an airtight freezer bag. Label the container with the date and contents before placing it in the refrigerator or freezer. Enjoy within 3 days.How to Reheat
Microwave- To reheat the bean stew, start by transferring it to a microwave-safe container.
- Cover the container loosely with a microwave-safe lid or plastic wrap to prevent splattering.
- Heat the stew in the microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
Stovetop
- If you prefer using the stovetop, transfer the stew to a saucepan and heat over low to medium heat, stirring occasionally until it reaches your desired temperature.
- Avoid overheating as it may cause the beans to become mushy. Enjoy your reheated bean stew!
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