With fall creeping up, I’m craving lamb and pulling out my stew recipes. I’ll be posting plenty of these in the upcoming weeks 🙂
- 1 ½ Cups white bean; cannellini, Lima, kidney, or navy; soaked overnight
- 1 lb. stew meat; lamb or beef, cubed
- 4 Tbs. butter
- 1 large onion, sliced medium thin
- 4 ½ Cups bone broth (lamb broth if using lamb meant or beef broth if using beef stew)
- 5 oz. tomato paste
- 1 tsp. cinnamon powder
- 1 tsp. allspice powder
- ½ tsp. black pepper (optional)
- ¼ tsp. nutmeg powder
- 1 ½ tsp. sea salt (or to taste)
Sauté the onions in butter until golden, and then add meat and stir constantly until browned. Next mix the tomato paste with the broth (warm it if needed to dissolve), and add to pot. Mix in spices and salt. Bring to a boil, cover and reduce heat to medium low. Cook for about 1-2 hours or until beans and meat are tender.
Serve hot over rice.
This dish tastes better the longer it sits after cooking; makes great leftovers or cook a day ahead of time.