Recipe Archive
Lamb & White Bean Stew
| Serving size: | Serves 6-8 |
|---|---|
| Prep time: | 30 minutes |
| Cook time: | 50 minutes |
| Difficulty: |  |
| Average Rating | |
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| Nugget Signature Recipe | |
No wine pairs better with this aromatic, rich stew than a bold California Syrah or a 4- to 5-year-old Chateauneuf-du-Pape.
Ingredients
- 2-3 lbs. boneless leg of lamb, cubed
- 3 tablespoons olive oil
- ¾ to 1 cup all-purpose flour
- 2 teaspoons chili powder
- 2 teaspoons allspice
- 3 teaspoons paprika
- ½ teaspoon cayenne pepper
- Kosher or sea salt and cracked black pepper to taste
- 2 carrots, diced small
- 2 celery stalks, diced small
- 1 small yellow onion, diced small
- 1, 20 oz. can organic crushed tomatoes
- 28 oz. beef broth
- 1 cup dry red wine
- 3-4 bay leaves
- 2, 14 oz. cans organic white beans, drained and rinsed
- 1 cup toasted pine nuts, chopped coarse
- Italian parsley sprigs for garnish
Preparation
Mix flour and spices together. Add cubed lamb to flour mixture; dredge thoroughly. Heat olive oil in 8-quart stockpot over medium-high heat. When oil is hot, add a third of the floured lamb and brown lightly; push to one side of the pot; repeat process until all lamb is browned and added to pot.
Reduce heat to medium. Add carrots, celery and onion and cook for 6-8 minutes. Next, pour crushed tomatoes, beef broth, wine and white beans directly into pot. Drop in bay leaves, reduce heat to low and cook for 25-30 minutes, stirring occassionally.
Top each bowl of stew with toasted pine nuts and fresh parsley sprigs.
*I choose to use high-quality canned organic beans and crushed tomatoes to keep preparations simple and quick. You may choose to soak 2 cups dry white beans overnight if you would prefer a fresher bean; however, be sure to account for extra time and steps it takes to cook the beans ahead.
A great start to this meal would be a simple salad of arugula or spinach with red onion, orange segments, shaved Asiago cheese and a splash of good extra-virgin olive oil and balsamic or sherry vinegar. Serve with a chunk of crusty, peasant-style bread, such as Nugget Markets Ciabatta or Pugliese with butter, and you are ready to go!
Pair with
- Syrah
-
How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.
— Hank Beal, Director of Adult Beverages
- Shiraz
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This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.
— Hank Beal, Director of Adult Beverages
- Mourvedre
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Mourvedre is one of the four important grapes of Chåteauneuf-du-Pape. It is also a major blending grape in other Rhone, Provence and Languedoc-Roussillon wines. When in Spain, listen carefully - you may hear it called Monastrell.
— Hank Beal, Director of Adult Beverages
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