Lamb Stew with Green Beans is a classic comfort dish that brings together tender chunks of lamb with fresh green beans in a rich, savory broth. This hearty one-pot meal combines the robust flavor of slow-cooked lamb with the bright crispness of green beans, creating a perfectly balanced dish that satisfies both your hunger and your taste buds. The lamb becomes fork-tender while the green beans maintain just enough bite to add texture and freshness to every spoonful. This recipe is perfect for cold evenings when you want something warm, filling, and packed with wholesome ingredients.
Serves: 6 people
Total Cooking Time: 2 hours 30 minutes
Prep Time: 25 minutes
Cook Time: 2 hours 5 minutes
Nutritional Information per Serving:
- Calories: 425
- Protein: 35g
- Fat: 16g
- Carbohydrates: 32g
- Fiber: 8g
- Sugar: 12g
- Sodium: 780mg
- Iron: 4.5mg
- Vitamin A: 850mg
- Vitamin K: 45mg
- Folate: 65mg
What You Will Need
For the Lamb:
- 2.5 pounds lamb shoulder, cut into 2-inch pieces
- 3 tablespoons all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
For the Stew Base:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 2 celery stalks, chopped
- 3 tablespoons tomato paste
- 1/2 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
For the Vegetables:
- 1.5 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 1 pound small potatoes, halved
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons fresh parsley, chopped
Preparing the Lamb
Pat the lamb pieces completely dry with paper towels. In a large bowl, mix the flour, salt, and black pepper. Add the lamb pieces and toss them until each piece is evenly coated with the seasoned flour. This coating will help create a nice brown crust and thicken the stew as it cooks.
Browning for Maximum Flavor
Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot and shimmering, add the floured lamb pieces in batches, making sure not to crowd the pot. Brown each piece on all sides, which takes about 8 to 10 minutes per batch. The lamb should develop a rich, golden-brown crust. Remove the browned lamb and set it aside on a plate.
Building the Flavor Base
In the same pot with the leftover lamb drippings, add the chopped onion. Cook for 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Add the sliced carrots and chopped celery, cooking for 3 minutes until they start to soften.
Creating the Rich Stew Liquid
Stir in the tomato paste and cook for 2 minutes, letting it darken slightly for deeper flavor. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. These bits add incredible flavor to the stew. Let the wine simmer for 3 minutes to cook off some of the alcohol.
Bringing It All Together
Return the browned lamb to the pot along with any juices that collected on the plate. Add the beef broth, diced tomatoes with their juice, bay leaves, thyme sprigs, and rosemary sprig. The liquid should almost cover the lamb. Bring everything to a boil, then reduce the heat to low and cover the pot.
The Slow Cooking Process
Let the stew simmer gently for 1 hour and 15 minutes, stirring every 20 minutes to prevent sticking. The lamb should start becoming tender during this time. Add the halved potatoes to the pot and continue cooking covered for another 20 minutes until the potatoes are almost tender when pierced with a fork.
Adding the Green Beans
Add the trimmed green beans to the stew and stir gently to distribute them evenly. Continue cooking covered for 15 to 20 minutes more, until the green beans are tender but still bright green and the lamb falls apart easily when pressed with a fork. The stew should be thick and rich.
Final Seasoning and Serving
Remove the bay leaves, thyme sprigs, and rosemary sprig from the stew. Taste and add more salt and pepper if needed. Stir in the fresh chopped parsley just before serving for a burst of color and freshness.
Serving Your Lamb and Green Bean Stew
Ladle the hot stew into deep bowls, making sure each serving gets plenty of lamb, green beans, and potatoes. This stew is hearty enough to serve on its own, but it also pairs beautifully with crusty bread for dipping into the rich broth. The flavors develop even more overnight, making leftovers incredibly delicious.
Storage and Reheating Tips
Store leftover stew in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add a splash of broth if the stew seems too thick. The green beans may soften a bit more when reheated, but the flavor will be even richer.
Tips for Perfect Results
Choose lamb shoulder over leg meat for this recipe, as shoulder has more fat and connective tissue that breaks down during slow cooking, creating incredibly tender meat. Do not skip browning the lamb, as this step creates the deep, rich flavor that makes this stew special. If your green beans are very thick, cut them into smaller pieces so they cook evenly with the other vegetables.
