I used beef instead of lamb for this recipe, and it turned out great! One more down for Simply in Season .
FOR PRINTABLE VERSION CLICK HERE: Italian-Style Lamb Stew
1 1/2 lbs lamb or beef
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1 medium onion (sliced)
2 cloves garlic (minced)
1 1/2 tsp fresh rosemary finely chopped
1/4 tsp dried chilies
2 cups canned tomatoes (I used a can of tomatoes with chilies because that’s all I had)
1/2 cup white wine (I used Barefoot Chardonnay)
1 1/2 cups broth
2 cups cooked white beans
2 Tbs fresh parsley, chopped (I substituted cilantro since I thought it went better with the chilies)
salt and pepper to taste
1. Cut lamb or beef into 1 inch chunks, and toss with flour, salt, and pepper in a bowl. Brown in a large Dutch oven with 2 T oil. Remove meat and set aside.
2. Add the onions and garlic and saute’ until soft. Then add rosemary and chilies and stir 1 minute.
3. Add tomatoes (drained, but reserve the juice), cook 2-3 minutes. Add white wine and bring to a boil. Then add the broth and reserved tomato juice and bring to boil again. Add meat and cook for 1 hour with lid ajar.
4. Stir in beans, parsley, and salt and pepper just before serving. Serve over cooked pasta topped with parmesan cheese, or serve in bowl with crusty bread to soak up the juices.
Servings: 6
The Verdict: DH LOVED it! I did too. We think the diced tomatoes with chilies was a great ingredient substitution and might even prefer it that way. It went great with a loaf of Italian Parmesan Bread that I had frozen. It was almost as good as fresh baked!
Nutrition Facts
Serving size: 1/6 of a recipe (13.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated by Living Cookbook Recipe Management Software
Amount Per Serving
Calories 382.18
Calories From Fat (30%) 114.92
% Daily Value
Total Fat 12.78g 20%
Saturated Fat 5.06g 25%
Cholesterol 68.04mg 23%
Sodium 563.86mg 23%
Potassium 1074.63mg 31%
Total Carbohydrates 28.99g 10%
Fiber 5.65g 23%
Sugar 3.42g
Protein 33.83g 68%
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This is very filling and hearty!! Soulfood!! Stopping by from SITS!
.-= Mhe-Lhanee Benito´s last blog ..The Guru of Grub Brings Makansutra to Manila =-.
Ohhh, I so MISS Italy. That lamb stew sounds absolutely divine!
.-= Myscha Theriault´s last blog ..Downsizing Your Clutter =-.
It’s such a misty, rainy day today, and this stew would be perfect comfort food. 🙂
.-= Krista´s last blog ..Little Things and Marionberry Crème Fraîche Gelatin =-.
Yum, yum, yum! This rainy day (I can’t even see the mountains today!!) calls for something warm like that stew …. send some my way! 🙂
.-= Stephanie´s last blog ..This Week’s Recipe: Guatemalan Pan De Banana Madura =-.
This looks fantastic. Nice dish for a cold winters day.
.-= Nancie (Ladyexpat)´s last blog ..Election Campaigning =-.
This looks so yummy! Although it’s about a million degrees here this week, so I may not be making this for a while – but I’m filing this one away!
So glad we’ve found each other. I look forward to reading more here! The soup sounds delicious!
I live in MS, where most folks in my generation grew up growing their own produce in summer gardens. We preserved most of what we grew by freezing and canning these vegetables.
I grew up in a house surrounded by cotton fields. As I enter my teens, we saw a shift from cotton to soy beans. Now, much of our previously precious crop land is cover in pine trees, planted as crops. Somehow, my generation (I’m 47) fell away from planting our own gardens. We went off to Ole Miss or MS State, got educated, found white collar jobs, and started buying canned green beans from the Piggly Wiggly. We are just now beginning to stop and process the changes in our area over the past 50 years. Last season, our local cotton gin, for the first time since it opened three to four generations ago, ginned not one bail of cotton. It was the ending of an era.
We are having more and more families grow organic produce and hold farmers’ markets. This would have been a hoot during my childhood. Everyone who didn’t grow their own peas, butter beans and okra were considered beyond lazy! It amazing how quickly things change. My siblings and I grew up helping to plant, harvest and preserve our family’s vegetable garden. Today, my own kids wouldn’t even know which end of a hoe to hold. We buy a few fresh peas each season from the handful of farmers who bring their excess veggies to the town square to sale. It’s sad, really. We’ve lost a huge part of our heritage and the joy of growing our own clean, healthful food.
glad you stopped by! I too find it funny that we are returning to our roots. I remember my grandparents had a HUGE garden, my dad did for awhile but farming took over and my mom had no interest. Now that he’s not farming he has a big garden again, and I have taken an interest in it in the past couple of years.
The Italians make even something simple like stew seem like a gastronomic masterpiece. Great recipe!
.-= Wanderluster´s last blog ..WanderGear Wednesday: Mountainsmith Clear Creek 20 =-.
this sounds wonderful. I love these kind of Mediterranean type recipes that have beans in them with the meat. I have one daughter who is a vegetarian and with this recipe I can split it into two batches in step three. Can’t wait to try!
.-= Margo´s last blog ..A Little Bit of Krazy, a Lot of Krab =-.