Lamb and Bean Stew Slow Cooker Recipe

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Recipe Category: Healthy

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Lamb And Bean Stew Slow Cooker Recipe

Ingredients

  • 225g dried navy beans
  • 1 kg kidney beans, cooked or canned without salt
  • 4 L water
  • 1 pound (455 g) lamb stew meat, cut into 1-inch (2
  • 5 cm) cubes 4 1 cups (950 ml) low-salt chicken broth
  • 1 1 cup (130 g) carrots, cut into 1-inch (2
  • 5 cm pieces
  • ½ cup (50 g) celery, cut into 1-inch (2 5 cm) pieces
  • 1 onion, cut into wedges
  • 1 cup (235 ml) dry white wine
  • 2 tsps minced garlic
  • bay leaves
  • 1½ teaspoons rosemary, crushed
  • ¼ teaspoon black pepper

Method

  1. Rinse and drain beans
  2. In a 4-quart (3
  3. 8 L) stock pot, combine beans and the water
  4. Bring to a boil; reduce heat and simmer for 10 minutes
  5. Remove from heat
  6. Cover and let stand for 1 hour
  7. Drain beans in a colander; rinse beans
  8. In a slow cooker, stir together beans, lamb, broth, carrots, celery, onion, wine, garlic, bay leaves, rosemary, and pepper
  9. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours
  10. Remove and discard bay leaves before serving
  11. Yield: 6 servings
  12. Per serving: 547 g water; 271 calories (19% from fat, 54% from protein, 27% from carb)

Serve with toasted French bread slices

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