Spicy Lamb and White Bean Stew
This spicy lamb and white bean stew is a cozy, slow-cooked meal packed with bold flavors. Tender lamb, creamy beans, and veggies simmer in a rich broth with harissa, cumin, and smoked paprika. Artichoke hearts and kale add a nice touch, and a squeeze of lemon at the end brightens everything up. Perfect for a hearty dinner.
Spicy Lamb and White Bean Stew (Slow Cooker)
Servings: 8
Prep Time: 8 hours (bean soak)
Cook Time: 9–10 hours
Total Time: ~18 hours
**USDA recommends the following time and temperature parameters**
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest
Ingredients:
- For the Stew:
- 1 lb dried white beans (cassoulet, great northern, or cannellini), soaked overnight or quick-soaked
- 2–2½ lbs boneless lamb shoulder, cut into 2" chunks and well trimmed
- 1 Tbsp neutral oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1½ cups carrots, in half inch rounds
- 2 Tbsp tomato paste
- 3 Tbsp harissa paste (adjust to heat preference; use mild or hot)
- 3 cups low-sodium chicken, vegetable, or lamb broth
- 1 cup dry white wine
- 1 (15 oz) can diced tomatoes
- 1 (14 oz) can or jar artichoke hearts, drained and halved (packed in water or oil)
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- 2 bay leaves
- 1 bunch chopped lacinato kale, stems removed
- Juice of ½ lemon
Instructions:
- Soak the Beans:
Cover beans with water and soak overnight (or use the quick soak method). Drain before using. - Brown the Lamb (optional but flavorful):
Heat oil in a large skillet over medium-high heat. Working in batches, sear lamb chunks until browned on all sides. Set aside. - Sauté Aromatics:
In the same pan, reduce heat to medium. Add onion and carrots, sauté for 4–5 minutes until softened. Stir in garlic, tomato paste, cumin, paprika, and harissa. Cook 1–2 minutes to bloom the spices. - Layer in the Slow Cooker:
Add beans, seared lamb, sautéed mixture, broth, wine, tomatoes, artichokes, salt, pepper, and bay leaves to a 6-quart (or larger) slow cooker. Stir to combine. - Cook:
Cover and cook on low for 9–10 hours, or until beans are creamy and lamb is fall-apart tender. - Finish with Greens:
About 15 minutes before serving, stir in the chopped kale. Let it wilt in the residual heat. (You can also stir it in earlier if you want it very soft.) - Adjust and Serve:
Discard bay leaves. Taste and adjust seasoning with salt and a squeeze of lemon juice for brightness, if desired.
**USDA recommends the following time and temperature parameters**
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest
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