Lamb Stew with Beans and Olives

Name: Lamb Stew with Beans and Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 946 milliliters beef stock or 1 can low-sodium beef broth diluted with 3 cups of water; 158 milliliters Calamata olives, pitted and halved; 59 milliliters dry red wine; 2 Tbsps all-purpose flour; 355 milliliters frozen baby lima beans; 907 grams boneless lamb shoulder, cut into 2-inch pieces; 71 grams finely chopped pancetta; 59 milliliters coarsely chopped parsley; 237 milliliters dried pinto beans--soaked overnight in water to cover, drained and rinsed; 4 servings Salt and freshly ground pepper; 3 larges shallots, minced; 1 Tbsp tomato paste; 1 Tbsp unsalted butter; 2 Tbsps vegetable oil

Lamb Stew with Beans and Olives requires roughly 45 minutes from start to finish. One portion of this dish contains around 45g of protein, 29g of fat, and a total of 598 calories. For $4.61 per serving, you get a main course that serves 4. It will be a hit at your Autumn event. Head to the store and pick up shallots, pinto beans--soaked overnight in water, calamatan olives, and a few other things to make it today.

Instructions

In a medium saucepan, cover the dried beans with water. Simmer the beans with the bay leaf over low heat until tender, about 45 minutes. Leave the beans in their cooking water.

Ingredients you will need

Beans

Bay Leaves

Water

Equipment you will use

Sauce Pan

In a medium enameled cast-iron casserole, heat 1 tablespoon of the oil.

Ingredients you will need

Cooking Oil

Add half of the lamb and season with salt and pepper. Brown the meat over moderately high heat, about 3 minutes per side; transfer to a plate. Repeat with the remaining oil and lamb.

Ingredients you will need

Salt And Pepper

Lamb

Meat

Cooking Oil

Add the pancetta and butter to the casserole and cook over low heat until the pancetta is slightly crisp, about 4 minutes.

Ingredients you will need

Pancetta

Butter

Add the shallots and cook until softened but not browned, 3 to 5 minutes. Stir in the flour and cook, stirring, for 1 minute. Stir in the tomato paste and then the wine and simmer, stirring, for 3 minutes.

Ingredients you will need

Tomato Paste

Shallot

All Purpose Flour

Wine

Whisk in the stock until smooth and bring to a boil. Return the lamb to the casserole and simmer over low heat, skimming a few times, until the lamb is tender, about 1 hour.

Ingredients you will need

Stock

Lamb

Equipment you will use

Whisk

Drain the dried beans, add them to the stew and simmer for 15 minutes longer.

Ingredients you will need

Dried Beans

Stew

Cook the lima beans in a small saucepan of boiling water until tender, about 4 minutes; drain well.

Ingredients you will need

Lima Beans

Water

Equipment you will use

Sauce Pan

Add the lima beans to the stew and season with salt and pepper. Stir in the olives. Spoon the stew into shallow bowls, sprinkle with the parsley and serve.

Ingredients you will need

Salt And Pepper

Lima Beans

Parsley