Lamb and Bean Slow Cooker Stew

Lamb and Bean Slow Cooker Stew

We browned the lamb first to enhance its flavor and color. If you’re not a fan of parsnips, just toss more carrots into the mix.

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: 6 hours and 38 minutes
  • Prep: 18 minutes
  • Cook: 6 hours and 20 minutes


  • 1 pound uncooked trimmed lamb loin, cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoons divided table salt
  • 1/4 teaspoon divided black pepper
  • 2 sprays cooking spray
  • 1 medium uncooked onion, chopped
  • 1 clove medium garlic, minced
  • 1 1/2 medium uncooked parsnips, diced (or 1 large)
  • 2 medium uncooked carrots, diced
  • 1/4 teaspoon crushed dried rosemary
  • 14 1/2 ounces canned crushed tomatoes, oven-roasted variety
  • 1/2 cup reduced-sodium chicken broth
  • 14 1/2 ounces canned cannellini beans, rinsed and drained


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.
4. Add remaining 1/2 teaspoon of salt, 1/8 teaspoon of pepper, parsnip, carrots, rosemary, tomatoes, and broth to slow cooker.
5. 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.

Nutrition Facts

Amount per serving:
Total Calories: 344
  • 481mg Sodium
  • 30g Carbs
  • 7g Fiber
  • 16.5g Fat
  • 7g Saturated Fat
  • 20g Protein

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