tender lamb stew with beans

Ingredients

• Servings: 8
• 2 1/2 (2 pound) lamb tenderloin, trimmed and sliced1 1/2-inch thick
• salt and ground black pepper to taste
• 1 tablespoon olive oil, or as needed
• 2 onions, diced
• 2 red bell peppers, diced
• 2 tablespoons minced garlic
• 3 (14.5 ounce) cans diced tomatoes with green chile peppers
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 1 1/2 cups beef broth
• 1 (4 ounce) can diced green chile peppers
• 2 teaspoons chili powder
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1 (9 ounce) bag frozen shelled edamame
• 1 (8 ounce) bag frozen corn (optional)
• 1 (8 ounce) bag frozen sliced carrots (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 10 mins


• season lamb tenderloin with salt and black pepper.
• heat olive oil in a large dutch oven or heavy pot over medium-high heat. add lamb to hot oil and cook until browned, 1 to 2 minutes per side. add onions, red bell peppers, and garlic to lamb; cook and stir until onion is slightly tender, about 10 minutes.
• stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into lamb mixture. bring mixture to a boil, reduce heat to medium-low, cover dutch oven, and simmer, stirring every 15 minutes, until lamb is tender and falling apart, 1 1/2 to 2 hours.
• stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. break lamb into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.