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How To make Lamb and White Bean Stew
3 lb Boneless lamb stew meat
6 tb Olive oil
1 c Diced onions
1 Carrot, peeled and sliced
1 tb Minced garlic
1 cn (28 oz) crushed tomatoes,
1/2 ts Thyme
1/2 ts Rosemary
1 ts Salt
1/4 ts Pepper
2 tb Minced parsley
1 c Dry red wine
2 c Beef stock
3 c Cooked Great Northern beans
HEAT THE OVEN TO 350F. Trim the meat of visible fat and gristle, and set aside. Heat 3 tablespoons of the oil in a skillet over medium high heat. Add the lamb and brown on all sides, being careful not to crowd the pan; this will have to be done in batches. Remove the lamb with a slotted spoon, and place it in an oven-proof casserole. Add the remaining fat to the pan, and saute the onions, carrot and garlic, stirring frequently, until the onion is translucent, about 5 minutes. Scrape the mixture into the casserole with the lamb. Add the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan, and bring to a boil over medium high heat. Place the pan in the center of the oven and bake for 2 1/2 hours, or until the lamb is beginning to become tender. Add the beans, and bake for 30 to 40 minutes. Serves 6 to 8. (The stew is even better if made a day or
two in advance and refrigerated tightly covered. Discard any fat that hardens.) Reheat in a 350F oven, stirring occasionally but gently.
How To make Lamb and White Bean Stew's Videos
Lebanese Fasolia Recipe - White Bean Stew with Meat
Creamy buttery white beans with a tangy tomato sauce provide the ultimate comfort food any time of the year.
Full recipe on:
This is the Lebanese version (fasolia bi lahme) with meat and the vegan version is practically the same except you simply leave out the meat and is just as good.
Our Lebanese food blog features secret family dishes and regional specialities. Healthy, humble and honest home cooking perfect for dinner parties and every day gourmet food, part of the natural Lebanese Mediterranean diet. The number one blog for Lebanese cuisine.
Turkish style white beans lamb stew Asian version
EASY LAMB STEW | LAMB STEW RECIPE | STEW
How to make the easiest yet delicious lamb stew for the family. This stew is my own creation based on spices and herbs that I like, meaning I developed the recipe myself! So for those who are wondering it’s neither Asian nor European, it may have ingredients from Asia and Europe but it has got nothing to do with those areas..
INGREDIENTS
☘️Lamb shoulder or leg 880g
☘️Hot water 600ml
☘️Smoked paprika 1 Tsp
☘️Thyme 3/4 Tsp
☘️Black pepper 1/2 Tsp
☘️Cumin ground 1/2 Tsp
☘️Clove ground 1/2 Tsp
☘️Coriander ground 1/2 Tsp
☘️Carrot 1 1/2 cut into rough equal chunks
☘️Potatoes 3 medium cut into rough equal chunks
☘️Onion 1 small thinly chopped
☘️Garlic 2 minced
☘️Tomatoes 2 medium skinless cut thinly
☘️Salt
☘️Chili flakes 1/4 Tsp
☘️Worcestershire sauce 1/2 tbsp
☘️Gravy thickener 1/2 tbsp (I use my
homemade one
☘️Tomato paste 1/2 tbsp
☘️Olive oil 3 tbsp
☘️Chicken broth powder 1 1/2 tsp
METHOD
-Heat up 3 tbsp of olive oil on medium-low
heat
-Add the chopped onion and crushed
garlic, cook for a 3 minutes
-Add Worcestershire sauce and cook for
1 minute
-Add smoked paprika,coriander,black
black pepper, thyme ,cumin,clove
Chili flakes, cook for 3 minutes
-Add the 880g lamb,cook for 8 minutes
-Add 2 medium skinless tomatoes, stir and cook for 5 minutes
-Add the tomato paste, stir and cook for
1 minute
-Add the chicken broth powder plus 600ml
hot water
-Cover and cook for 35 minutes
-Add the gravy thickener mix fast so that it
does not form lumps, add salt cook for 5
Minutes
-Add the potatoes cut in chunks and the
Carrots, cook for 20 minutes
-Serve and enjoy
#STEW#LAMBSTEW
Sevilla´s Best-Kept White Bean Stew | Potaje de Chícharos Recipe
EPISODE 621 - How to Make a White Bean Stew from Sevilla Spain | Potaje de Chícharos Recipe
FULL RECIPE HERE:
VEGETABLE BROTH RECIPE:
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Traditional Turkish White Bean Stew (Kuru Fasulye) Recipe. Best Ever ! En İyi Kuru Fasulye Tarifi.
We kindly recommend you to watch our video at 1080p.
Level: Intermediate
5-6 Person
Ingredients;
3 cups of white beans
Lamb meat (optional)
2 tablespoons of buttter
1 tablespoon of tail fat (optional)
3 medium size onion
2 tablespoons of tomato paste
Dried pepper and tomato (optional)
2 L hot water
Salt, chilli pepper
Advice: Serve with some Turkish bread and pickles.
Hi ! We are the sisters that master in completely different engineering departments but we share a common interest. You will find the best recipes of Turkish foods in our way of cooking. Come on ! Lets be Turkish cuisine engineers altogether !
----Inspired by Mom's Recipes----
-Türkçe-
Videomuzu 1080p'de izlemenizi tavsiye ederiz.
Orta seviye
5-6 kişilik
Malzemeler;
3 su bardağı kuru fasulye
Kuzu eti (isteğe bağlı)
2 yemek kaşığı tereyağı
1 yemek kaşığı kuyruk yağı (isteğe bağlı)
3 orta boy soğan
2 yemek kaşığı domates salçası
Kuru biber ve kuru domates (isteğe bağlı)
2 L sıcak su
Tuz, pul biber
Tavsiye: Ekmek ve turşu ile servis ediniz.
Selam ! Tamamen farklı mühendislik bölümlerinde usta olan kardeşleriz ama ortak bir ilgiyi paylaşıyoruz. Türk yemeklerinin en güzel tariflerini pişirme yöntemimizde bulacaksınız.
Haydi ! Hep birlikte Türk mutfağı mühendisleri olalım!
----Annemizin Tariflerinden İlham Alarak---
#TurkishFood #Food #TurkishCuisine #AnatolianFood #Turkish #WhiteBeanStew #White #Bean #Stew #Recipe #Cooking #Winter #EasyCooking #BestFoodRecipe #Turkish #Cuisine #Traditional #Healthy #Tarif #Best #En #İyi #Kuru #Fasulye #Geleneksel
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Credit: Music:
Pyrenean Lamb and Bean Stew - Ragout d'Agneau aux Haricots Tarbais, from GAVARNIE
Traditional lamb and local white been stew from the village of Gavarnie in the French Pyrenees. Cooked on location under the towering Cirque de Gavarnie.
This Ragout d'Agneau (lamb stew) uses the highly prized local Tarbais bean, the same bean used in the famous Cassoulet.
The use of duck fat in the stew is optional, but will gain you extra points for authenticity! Don't forget to wash it down with the local wines of Madiran and Jurançon.
I hope you are inspired to try this classic dish from the Pyrenees, cooked, as always, just like the locals!
BON APPETIT DE GAVARNIE!
I hope you are inspired to try this classic dish from Alicante, cooked, as always, just like the locals!
INGREDIENTS (for 2 people)
3 cloves (spice)
1 bouquet garni (thyme and bay)
1 litre water
salt and pepper
duck fat or olive oil
a 1cm strip of salt-cured pork belly
1/2 a tablespoon flour
a large oignon
300g tarbais beans (or any dried white bean)
2 plump tomates
2 carottes
6 to 8 cloves of garlic
500 g slices of neck or another stewing part of lamb.
a couple of sprigs of parsley
PROCEDURE
The day before, soak the beans in twice their volume of water and leave overnight. Drain. Boil them in fresh water, with half an onion and the cloves, for an hour
Brown the lamb pieces in the oil or fat. Remove.
Add the sliced onions and diced carrots, season and sweat gently.
When soft add the diced pork and continue to sweat.
Add the chopped garlic (5 cloves) and cook a few minutes longer.
Skin and finely chop the tomatoes (or simply grate them, discarding the skin.) Add to the pot and allow to reduce and thicken.
Return the lamb, stir around for a minute, then add the water and the bouquet of herbs.
Simmer for an hour then add the drained beans.
Make a smooth paste with the flour and a little water. Mix this in.
Cook for another 90 minutes. With just a minute to go, chop up the parsley and the remaining cloves of garlic and stir in.
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