Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes
Photo of Lamb and bean slow cooker stew by WW

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
Hearty and satisfying, this stew doesn’t take much effort to pull together before it goes into the slow cooker. First, we marinated the lamb and then browned it to enhance its flavor and color—it will make a delicious difference in the final stew. If you're not a fan of parsnips just toss more carrots into the mix. Parsnips look like white carrots. They are sweet, citrusy, starchy, and have a slightly spicy flavor and add a wonderful depth of flavor this soups and stews. When buying parsnips, choose firm vegetables with no signs of shriveling or cracking. Look for small to medium-size parsnips, which will be sweeter than larger ones.

Ingredients

Uncooked lean and trimmed lamb loin

1 pound(s), cut into 1-inch cubes

All-purpose flour

2 Tbsp

Table salt

¾ tsp, divided

Black pepper

¼ tsp, divided

Cooking spray

2 spray(s)

Onion

1 medium, chopped

Garlic

1 clove(s), minced

Uncooked parsnip

1 medium, diced

Carrots

2 medium, diced

Dried rosemary

¼ tsp, crushed

Canned crushed tomatoes

14½ oz, oven-roasted variety

Reduced sodium chicken broth

½ 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.

People Also Like

People Also Like