All you need is one pot to bring this satisfying stew recipe together.
Hearty, satisfying, and warming, this lamb and vegetable stew is prepared in a single large pot.
Simmer the remaining ingredients for about 10 minutes more, stir it all together, and you’re done.
Photo: Quentin Bacon
On a chilly night, it’s the ideal simple,one-pot supper.
Season the lamb with 1/2 teaspoon each salt and pepper.
Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
Add the carrots, onion, and the remaining oil to the pot.
Cook until beginning to soften, 3 to 4 minutes.
Add the flour and cook for 1 minute.
Add the wine and scrape up any brown bits.
Add the broth, tomatoes, and beans.
Simmer until the vegetables are tender, 8 to 10 minutes.
Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
To freeze:Cool the stew to room temperature and spoon into a freezer container or bag.
Freeze for up to 3 months.
To cook, thaw the stew in a bowl of cold water or overnight in the refrigerator.
2,000 calories a day is used for general nutrition advice.
