Lamb Navy Bean Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 279.7
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 209.8 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 9.6 g
  • Protein: 23.7 g

View full nutritional breakdown of Lamb Navy Bean Stew calories by ingredient
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This is kind of a twist on cassoulet--just one meat, but lots of garlic and rosemary. This is kind of a twist on cassoulet--just one meat, but lots of garlic and rosemary.
Number of Servings: 6


    Lamb Neck, 0.9 lbs
    1 package Navy beans, dried
    3 carrots chopped in chunks
    4 shallot bulbs roughly chopped
    2 cups water
    4 cloves garlic
    3 stems fresh rosemary


Makes 6 large servings

Soak beans overnight or do the quick method according to package directions.

In a bean pot or large pot with lid, put in lamb necks, cover with drained & rinsed beans. Cover with chopped shallot and push in cloves of garlic. Push rosemary around edges of pan, Add margoram, thyme, salt, pepper.

Top with chopped carrots and add water and juice from the tomatos over the top.

Cover and bake at 325 after about 4 hours stir and check moisture level. Add more water or beef bouillon as needed. Add tomatoes from the can. Cook another 2 to 4 hours or until beans are soft.

Number of Servings: 6

Recipe submitted by SparkPeople user 45ANDASPIRING.

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