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Woodsy rosemary makes this a perfect dish for fall and a lovely change from traditional beef stew. Serve with crusty bread or ladled as a sauce over pappardelle noodles.

Source: Midwest Living


Recipe Summary

25 mins
2 hrs 20 mins
7 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300°. Pat lamb dry and season generously with salt and pepper.

  • Heat oil in a Dutch oven over medium-high heat. Add one-third of the lamb. Sear lamb on all sides until nicely browned, 6 to 8 minutes per batch; remove from Dutch oven. Repeat with remaining lamb.

  • Pour off and discard all but 2 tablespoons fat from pan; reduce heat to medium. Add onion, celery and a pinch of kosher salt. Cook, stirring occasionally, until tender, about 5 minutes. Add garlic and rosemary; cook until fragrant, about 1 minute. Add flour; cook and stir 1 minute. Add wine; cook and stir until thickened and bubbly.

  • Return lamb and juices to Dutch oven, along with undrained tomatoes, broth and bay leaves. Bring to a boil. Cover and transfer to oven. Cook until lamb is very tender, about 1 1/2 hours. Add beans and honey in the last 10 minutes of cooking. Season to taste before serving.

Nutrition Facts

501 calories; fat 29g; cholesterol 93mg; saturated fat 13g; carbohydrates 21g; mono fat 11g; poly fat 4g; insoluble fiber 5g; sugars 4g; protein 31g; vitamin a 257IU; vitamin c 14mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 6.3mg; vitamin b6 0.4mg; folate 18mcg; vitamin b12 3mcg; sodium 582mg; potassium 850mg; calcium 117mg; iron 3.8mg.