This past weekend, my family had high hopes for a few fun days of skiing. Unfortunately, the weather had other plans- with 45 mile/hour winds, the slopes were shut down and we were stuck inside for another wintry weekend. Foiled again by Winter 2011!
To stay cozy while the winds whipped around outside, I decided to make a batch of my soul-warming White Bean Lamb Stew. Wintertime and stew seem to go hand-in-hand and this recipe doesn’t disappoint. The hearty blend of vegetables and lamb mixed with a garlicky flavor creates a stew that is so tasty you hope for leftovers. Give it a whirl and stay warm!
What you’ll need…
1 carrot, peeled
1 medium white onion, peeled
3 stalks celery, ends trimmed
5 cloves garlic, peeled
½ pound thick sliced bacon, cut into ½-inch chunks
2 tablespoons butter
2 teaspoons salt
2 ½ – 3 pounds lamb stew meat
One 28-ounce can diced tomatoes
2 ½ cups beef broth
1 bunch mustard greens (about 4 cups), coarsely chopped
Four 13-ounce cans cannelloni beans
1. Puree the carrot, onion, celery, and garlic in the bowl of a food processor and set aside.
2. In a medium stockpot over medium-high heat, lightly brown the bacon in the butter. Season the lamb meat with salt and add to the bacon. Cook until the lamb is browned on all sides, about 10 minutes.
3. Add the tomatoes, beef broth, and pureed vegetable mixture, and bring to a boil. Reduce heat to low and simmer uncovered for 1 ½ hours.
4. After simmering, add the mustard greens and beans. Return to a boil, reduce the heat, and continue cooking 30 minutes more. Add salt and pepper to taste.