Lamb and Bean Slow Cooker Stew
We browned the lamb first to enhance its flavor and color. If you're not a fan of parsnips, just toss more carrots into the mix.
- 1 pound uncooked trimmed lamb loin, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 3/4 teaspoon divided table salt
- 1/4 teaspoon divided black pepper
- 2 sprays cooking spray
- 1 medium uncooked onion, chopped
- 1 clove medium garlic, minced
- 1 1/2 medium uncooked parsnips, diced (or 1 large)
- 2 medium uncooked carrots, diced
- 1/4 teaspoon crushed dried rosemary
- 14 1/2 ounces canned crushed tomatoes, oven-roasted variety
- 1/2 cup reduced-sodium chicken broth
- 14 1/2 ounces canned cannellini beans, rinsed and drained
- Place lamb in a plastic bag and add flour, 1/4 teaspoon of salt and 1/8 teaspoon of pepper; shake well to coat and let sit for 15 minutes.
- Remove lamb from bag. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Brown lamb, flipping once, about 4 minutes total (do in two batches if necessary to avoid crowding). Spoon lamb into a 3- to 4-quart slow cooker.
- Off heat, recoat skillet with cooking spray; set over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes; spoon into slow cooker.
- Add remaining 1/2 teaspoon of salt, 1/8 teaspoon of pepper, parsnip, carrots, rosemary, tomatoes, and broth to slow cooker.
- Cover slow cooker and cook for 6 hours on low setting. Uncover slow cooker and add beans; cover again and cook until beans are heated through, about 15 minutes more.
- Recipe courtesy of Weight Watchers.
Per serving: 344 kcal cal., 16.5 g fat (7 g sat. fat), 30 g carb., 7 g fiber, 20 g pro.. Percent Daily Values are based on a 2,000 calorie diet