Provençal Lamb and White Bean Stew with Lavender

A hearty and flavorful slow-cooked lamb stew infused with the classic herbs de Provence and a delicate hint of lavender. Tender lamb, creamy white beans, and juicy tomatoes create a comforting and satisfying meal.

Prep Time

20 minutes

Total Time

3 hours 20 minutes - 4 hours 20 minutes (low) or 1 hour 50 minutes - 2 hours 20 minutes (high)

Calories

550 kcal

Difficulty

Medium

Equipment

2 items

Cost

£3.12/serving

Season:

Meal Type:

Cuisine:

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Ingredients

Servings

2lbsLamb Shoulder(cut into 1-inch cubes)

£12.00

2tbspOlive Oil

£0.25

1Yellow Onion(chopped)

£0.60

2Carrots(chopped)

£0.30

2Celery Stalks(chopped)

£0.40

4clovesGarlic(minced)

£0.20

2tspDried Herbs de Provence

£0.15

0.3tspDried Lavender(culinary grade)

£0.05

1cupDry White Wine(optional, can substitute with broth)

£2.00

28ozCanned Diced Tomatoes(undrained)

£1.10

15ozCanned Cannellini Beans(drained and rinsed)

£0.80

2cupsChicken Broth(low sodium)

£0.50

1Bay Leaf

£0.05

to tasteSalt

to tasteBlack Pepper

2tbspFresh Parsley(chopped, for garnish)

£0.30

Total Cost

£18.70

£3.12 per serving

Instructions

1.
Heat olive oil in a large skillet over medium-high heat. Season lamb cubes with salt and pepper. Sear the lamb in batches until browned on all sides. Transfer to the slow cooker.
2.
Add onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
3.
Deglaze the skillet with white wine (if using), scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes to reduce slightly.
4.
Pour the vegetables and wine mixture into the slow cooker with the lamb.
5.
Add diced tomatoes, cannellini beans, chicken broth, Herbs de Provence, dried lavender, and bay leaf to the slow cooker. Season with salt and pepper to taste.
6.
Stir to combine all ingredients. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, or until the lamb is very tender.
7.
Remove the bay leaf before serving. Garnish with fresh parsley. Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (450g)

550 kcal / 2301 kJ

Carbs

30g

12% of RDA

Fat

28g

40% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a richer flavor, brown the lamb in bacon fat instead of olive oil.

Add a splash of lemon juice at the end of cooking to brighten the flavors.

Serve with crusty bread for soaking up the delicious broth.

If the stew is too thin, you can thicken it by stirring in a tablespoon of cornstarch mixed with two tablespoons of cold water during the last 30 minutes of cooking.

Adjust the amount of lavender to your preference. A little goes a long way!

To make this stew vegetarian, substitute the lamb with portobello mushrooms or other hearty vegetables. Use vegetable broth instead of chicken broth.

Cooking Equipment

Slow Cooker (Crock-Pot)

Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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