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Rosemary, Lamb, & White Bean Stew

Here's a hearty, healthy stew that derives some richness from a relatively small amount of meat while showcasing a much larger array of vegetables, legumes and of course, and the healthiest  fat on Earth, olive oil.

Ingredients 

1 pound                boneless lamb leg, cut into 1" pieces

1 pound                Dried Great Northern white beans, 

4 medium             Carrots, peeled and cut into 1" dice

1 large                   Onion, finely diced

5 cloves                Garlic, minced

1 can                     Diced tomatoes in juice  (28oz)

1 1/2 cups             Red Wine

1/2 cup                  Flour

4 cups                   Beef or chicken stock

1/4 cup + 2 TBSP INFUSED Rosemary Olive Oil 

2                            Bay leaves

1  sprig                Fresh rosemary

To Taste              Sea salt & freshly ground pepper  

Directions

Preheat the oven to 350.

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 1/4 cup INFUSED Rosemary Olive Oil.

Evenly brown the lamb pieces.  Remove from pan and add the onions and carrots. Sauté the vegetables for approximately two minutes until onions are translucent.    Add the 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 two minutes. Add the reserved lamb, pre-soaked beans, tomatoes, stock, bay leaves, rosemary and stir to combine.

Adjust the seasoning and place the covered pot in a preheated oven for three hours.

Remove the bay leaves and rosemary stems. Re-adjust the seasoning and serve the warm stew drizzled with additional INFUSED Rosemary Olive Oil and warm crusty bread.

Serves 6

 




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