Lamb and Bean Slow Cooker Stew
3
Points®
Total time: 6 hr 38 min • Prep: 18 min • Cook: 6 hr 20 min • Serves: 6 • Difficulty: Easy
We browned the lamb first to enhance its flavour and colour. If you're not a fan of parsnips just toss more carrots into the mix.
Ingredients
Uncooked trimmed lamb loin
1 pound(s), cut into 1-inch cubes
All-purpose flour
2 tbsp(s)
Table salt
¾ tsp(s), divided
Black pepper
¼ pinch(es), divided
Cooking spray
2 spray(s)
Onion
1 medium, chopped
Garlic
1 clove(s), large, minced
Uncooked parsnip
1½ medium, diced (or 1 large)
Carrots
2 medium, diced
Dried rosemary
¼ tsp(s), crushed
Canned crushed tomatoes
14½ oz, oven-roasted variety
Reduced-sodium chicken broth
¼ cup(s)
Canned cannellini beans
14½ oz, rinsed and drained
Instructions
1
Place lamb in a plastic bag and add flour, 1/4 teaspoon of salt and 1/8 teaspoon of pepper; shake well to coat and let sit for 15 minutes.
2
Remove lamb from bag. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Brown lamb, flipping once, about 4 minutes total (do in two batches if necessary to avoid crowding). Spoon lamb into a 3- to 4-quart slow cooker.
3
Off heat, recoat skillet with cooking spray; set over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes; spoon into slow cooker. Add remaining 1/2 teaspoon of salt, 1/8 teaspoon of pepper, parsnip, carrots, rosemary, tomatoes and broth to slow cooker.
4
Cover slow cooker and cook for 6 hours on low setting. Uncover slow cooker and add beans; cover again and cook until beans are heated through, about 15 minutes more. Yields about 1 1/4 cups of stew per serving.
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