Photo of Lamb and Bean Slow Cooker Stew by WW

Lamb and Bean Slow Cooker Stew

Points® value
Total Time
6 hr 38 min
18 min
6 hr 20 min
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.


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)


1 medium, chopped


1 clove(s), large, minced

Uncooked parsnip

1½ medium, diced (or 1 large)


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


  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.