The Easy, Simple Lamb Stew Recipe You Have to Make

Makes: 5 Servings
Per Serving: 45g Protein | 552 Cal

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Comfort food season can feel like a bit of a minefield if you’re on a weight loss journey or trying to prioritize super healthy eating. Although I think it’s totally fine to indulge from time to time, this time of the year can feel like you’re constantly indulging—and it can leave you feeling a little bit blah.

Cozy comfort foods don’t have to be heavy, cheesy, and cream-filled, however, and the Lebanese version of this fasoulia stew—made with lamb stew meat (the star of the show!), green beans, garlic, tomatoes, and rice—is proof that you can nourish your body with wholesome ingredients while still giving yourself those warm and cozy dishes you crave. Meet Fasoulia, a rich, protein and veggie-packed stew that’s perfect for meal prepping, Sunday family dinners, or any day of the week (as long as you plan ahead). This stew simmers for about 2-3 hours, making your kitchen smell delicious.

Whether you’re looking for a simple, nourishing meal that’ll feed you all week or a cozy, comforting Sunday family dinner, this lamb stew is exactly what you need.

Why You’ll Love This Fasoulia Recipe

• Packed with protein: This wholesome, cozy meal is high in protein and well-balanced for anyone looking to prioritize protein intake or eat for performance.

• Super comforting: Lots of comfort meals can feel heavy, but this lamb stew is warm and comforting, while still feeling light.

• Simple, wholesome ingredients: This nourishing stew is made from simple ingredients, many of which you may already have on hand. It’s a wholesome meal that’s packed with whole-food ingredients for a healthy, high-protein dish.

• Great for meal prepping: Like many soups and stews, this dish tastes great the next day, so it’s wonderful for meal prepping or making in advance.

Ingredients

For the Stew

• 2 lbs lamb stew meat

• 2–2.5 lbs green beans, trimmed

• 2 heads garlic, peeled and smashed

• 2 cans tomatoes (diced or whole, your preference)

• 4–6 cups of water (enough to almost cover the green beans - you could also use beef stock or beef broth if you'd prefer)

• 1 tablespoon olive or avocado oil

• Salt and pepper, to taste

For the Rice

• 1 cup jasmine rice

• 2 cups chicken broth (or water)

• ¼ cup butter

• ½ teaspoon salt

Instructions

1. Sear the lamb stew meat: Heat the oil in a large, heavy Dutch oven or a large pot over medium heat until it shimmers. Once it’s hot, add the lamb and sear the meat on all sides using a slotted spoon or tongs. Don’t be afraid to let the meat brown well—it adds great depth of flavor to your finished dish.

2. Add the aromatics: Once the meat is perfectly browned, add the smashed garlic, salt, and black pepper. Let the garlic cook for about 1-2 minutes, stirring regularly, until the garlic is golden brown and fragrant.

3. Add the veggies: Add the canned tomatoes (don’t drain them first) and green beans. Add enough cold water to nearly fully cover the green beans and stir everything to combine.

4. Simmer: Bring the stew to a boil and then lower the heat to a simmer. Cover the dish and let the stew simmer for about 2-3 hours, stirring occasionally. The lamb's tough fibers should be broken down and fork-tender when it’s done and the saucy stew should thicken up.

5. Make the rice: While the stew is simmering, make the rice. Combine the rice, chicken stock or water, and salt in a medium saucepan. Bring the rice to a boil, stir, then cover the saucepan and lower the heat to a simmer. Cook the rice on low heat according to package instructions. Let it rest for a few minutes, then fluff with a fork.

6. Serve: Spoon a bit of rice into the bottom of a bowl. Top with the lamb and green bean stew and then finish with a drizzle of olive oil and a sprinkle of fresh herbs if desired. I like fresh parsley, dill, mint, cilantro, or basil. Enjoy!

Nutrition Information (Per Serving - Makes 5 Servings)

Without rice:

• Calories: 327

• Protein: 42g

• Carbs: 18g

• Fat: 10g

With rice:

• Calories: 552

• Protein: 45g

• Carbs: 50g

• Fat: 25g

Fasoulia Pro Tips

• Use fresh beans instead of canned or frozen green beans because they’ll hold up better as the stew simmers.

• Use any kind of tomatoes you’d like. Fire-roasted, diced, whole, any will work.

• To make your stew even thicker, uncover the pot for the last 30 minutes or so of cooking to give it a bit of time for the liquid to reduce.

• Try making this dish with beef stew meat instead if you’re not a lamb lover. I highly recommend trying it with lamb, however! Lamb is a high-quality protein that has so many nutritional benefits!

• Use different beans: If you'd like, try making this stew and add canned or dried beans (cannellini beans, white beans, or kidney beans) instead of the green beans called for in the original recipe. It's a completely different twist on the recipe, but will still be delicious.

FAQs

• Do I have to make this lamb stew recipe on the stove?

  Definitely not! You can also make this dish in a crock pot or another slow cooker (brown the lamb and garlic, then transfer to a slow cooker and cook on low heat for about 6-8 hours) or in a pressure cooker (in about half an hour).
  

• Why does this hearty stew recipe need so much time to cook?

  Slow cooking this flavorful meat will help break down the connective tissue in the lamb pieces and yield the perfect tender texture instead of the tough meat that you may have had if you've had certain cuts from more active parts of the lamb in the past. Cooking this dish for an extended period does a lot of the heavy lifting when it comes to softening and tenderizing the lamb so that it has the best texture and is easier to eat.
  

• What kind of lamb should I use in this recipe?

  Lamb shoulder or pre-cut lamb stew meat would both be an excellent choice for a recipe like this one. They get super tender when slow-cooked, but add tons of flavor to your finished dish.

  If you'd like to use what I think is the best lamb stew meat available, I'd recommend looking for grass-fed sources, but any lamb will do.
  

• Can I freeze leftover fasoulia?

  You sure can! The best way to freeze this dish is to cook it completely, then divide it into portions, and store in airtight containers or freezer-safe bags in the freezer for up to 3 months. When you’re ready to eat, reheat it on the stove or thaw, then reheat in the microwave until warmed through.
  

Rich, garlicky, high-protein, and packed with tons of flavor, this nourishing stew is sure to be a new favorite. Whether you’re batch cooking for a busy week ahead or serving a family dinner, this is one warm and comforting recipe you’ll reach for all winter long.

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Lamb Stew (Fasoulia)

Yield: 5

Author: Ashley aka The Protein Snack Queen

This fasoulia stew made with lamb stew meat is the cozy, comforting, healthy dish you need this winter. Great for meal prep and packed with protein, you’re going to want to make it over and over again.

Ingredients

For the Stew

• 2 lbs lamb stew meat
• 2–2.5 lbs green beans, trimmed
• 2 heads garlic, peeled and smashed
• 2 cans tomatoes (diced or whole, your preference)
• 4–6 cups of water (enough to almost cover the green beans - you could also use beef stock or beef broth if you'd prefer)
• 1 tablespoon olive or avocado oil
• Salt and pepper, to taste

For the Rice

• 1 cup jasmine rice
• 2 cups chicken broth (or water)
• ¼ cup butter
• ½ teaspoon salt

Instructions

1. Sear the lamb stew meat: Heat the oil in a large, heavy Dutch oven or a large pot over medium heat until it shimmers. Once it’s hot, add the lamb and sear the meat on all sides using a slotted spoon or tongs. Don’t be afraid to let the meat brown well—it adds great depth of flavor to your finished dish.
2. Add the aromatics: Once the meat is perfectly browned, add the smashed garlic, salt, and black pepper. Let the garlic cook for about 1-2 minutes, stirring regularly, until the garlic is golden brown and fragrant.
3. Add the veggies: Add the canned tomatoes (don’t drain them first) and green beans. Add enough cold water to nearly fully cover the green beans and stir everything to combine.
4. Simmer: Bring the stew to a boil and then lower the heat to a simmer. Cover the dish and let the stew simmer for about 2-3 hours, stirring occasionally. The lamb's tough fibers should be broken down and fork-tender when it’s done and the saucy stew should thicken up.
5. Make the rice: While the stew is simmering, make the rice. Combine the rice, chicken stock or water, and salt in a medium saucepan. Bring the rice to a boil, stir, then cover the saucepan and lower the heat to a simmer. Cook the rice on low heat according to package instructions. Let it rest for a few minutes, then fluff with a fork.
6. Serve: Spoon a bit of rice into the bottom of a bowl. Top with the lamb and green bean stew and then finish with a drizzle of olive oil and a sprinkle of fresh herbs if desired. I like fresh parsley, dill, mint, cilantro, or basil. Enjoy!

Nutrition Facts

Calories

552

Fat

25 g

Carbs

50 g

Protein

45 g