Lamb and White Bean Stew

Lamb and White Bean Stew: Main Image

Quick Facts

Servings: 6
A hearty Tuscan style bean stew. Serve with a tossed salad and crusty bread.


  • 1 lb lamb stew meat, uncooked
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 medium green pepper, chopped
  • 1 tsp rosemary
  • 3 cups cannned white beans, drained (two 15-ounce cans)
  • 2 cups canned tomatoes, (one 15-ounce can)
  • 1 tsp freshly ground black pepper
  • 1 Tbs balsamic vinegar


  • Heat oil in a large dutch oven. Add lamb and brown over medium heat. Add onions, garlic, green pepper, and rosemary and cook, stirring, for 5 minutes.
  • Add beans, canned tomatoes and water and bring to a boil.
  • Reduce heat, cover, and simmer for 1 hour.
  • Add pepper and vinegar and cook for 5 more minutes.

Nutrition Facts

Calories 254
  Calories from Fat 40 (16%)
(7%)Total Fat 4g
(8%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(16%)Cholesterol 49mg
(11%)Sodium 270mg
(26%)Potassium 921mg
Total Carbohydrate 29g
(28%)Dietary Fiber 7g
Sugars 3g
Sugar Alcohols 0g
(50%)Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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