Lamb Stew with Beans and Olives

MYRECIPES
16Ingredients
105Minutes
850Calories

Ingredients

US|METRIC
  • 1 cup dried pinto beans (soaked overnight in water to cover, drained and rinsed)
  • 1 bay leaf
  • 2 tablespoons vegetable oil
  • 2 pounds lamb shoulder (boneless, cut into 2-inch pieces)
  • salt
  • freshly ground pepper
  • 2 1/2 ounces pancetta (finely chopped)
  • 1 tablespoon unsalted butter
  • 3 shallots (large, minced)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1/4 cup dry red wine
  • 4 cups beef stock (or 1 can low-sodium beef broth diluted with 3 cups of water)
  • 1 1/2 cups baby lima beans (frozen)
  • 2/3 cup calamata olives (pitted and halved)
  • 1/4 cup chopped parsley (coarsely)
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    NutritionView More

    850Calories
    Sodium59% DV1420mg
    Fat46% DV30g
    Protein143% DV73g
    Carbs24% DV71g
    Fiber72% DV18g
    Calories850Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat7g35%
    Trans Fat0g
    Cholesterol165mg55%
    Sodium1420mg59%
    Potassium2650mg76%
    Protein73g143%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate71g24%
    Dietary Fiber18g72%
    Sugars9g18%
    Vitamin A30%
    Vitamin C20%
    Calcium20%
    Iron60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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