Corsican Lamb Stew with Herbs and White Beans
This hearty Corsican Lamb Stew with Herbs and White Beans is a rustic and comforting dish that brings the flavors of the Mediterranean island to your table. Infused with aromatic herbs and tender lamb, this stew is a perfect blend of protein, fiber, and complex carbohydrates, making for a nutritious and satisfying meal.
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Dinner
Cuisine Corsican, Mediterranean
Servings 6 people
Calories 450 kcal
- 2 pounds lamb shoulder cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 3 cups chicken or vegetable broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 cups canned white beans drained and rinsed
- 1 cup cherry tomatoes halved
- 1 lemon zest of
- Fresh parsley chopped for garnish
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb pieces and brown them on all sides, about 5-7 minutes. Remove the lamb and set aside.
In the same pot, reduce heat to medium and add the onion and garlic, sautéing until translucent, around 3-4 minutes.
Stir in the sea salt, black pepper, and tomato paste, cooking for another minute until well combined.
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
Return the lamb to the pot and add the chicken or vegetable broth. Bring to a simmer.
Tie the rosemary, thyme, and bay leaves together with kitchen twine to create a bouquet garni. Add this to the pot.
Cover and simmer on low heat for 1 hour, or until the lamb is tender.
Add the white beans and cherry tomatoes to the pot, and simmer for another 30 minutes, uncovered, to allow the stew to thicken.
Remove the bouquet garni and discard. Stir in the lemon zest and adjust seasoning if necessary.
Serve hot, garnished with fresh parsley.
For a thicker stew, mash some of the beans before adding them to the pot.
If you prefer to use dried white beans, soak them overnight and cook them separately before adding to the stew.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
This stew pairs beautifully with a crusty loaf of bread or a simple green salad.
Keyword Corsican Lamb Stew, Herbs, Mediterranean cuisine, Stew Recipe, White Beans