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20 minute dinner recipes

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Slow-Cooker Lamb Stew with Artichokes & White Beans


From EatingWell:  March/April 2013

Fresh dill, lemon, escarole and artichokes give this healthy slow-cooker lamb stew recipe a decidedly springtime flavor. Dried white beans are perfect in this healthy crock pot recipe, but you could also add frozen lima beans at the end.

6 servings, 1 1/2 cups each | Active Time: 30 minutes (plus bean-soaking time) | Total Time: 4 hours 10 minutes or 8 hours 10 minutes



  1. Drain the soaked beans. Combine the beans, lamb, broth, shallots and garlic in a 5- to 6-quart slow cooker. Cook on High for 4 hours (or on Low for 8 hours).
  2. Add escarole, artichokes, lemon zest and lemon juice, pepper and salt to the slow cooker. Cover and cook on High until the escarole is wilted, about 10 minutes. Serve the stew sprinkled with dill.


Per serving : 373 Calories; 7 g Fat; 3 g Sat; 3 g Mono; 3 mg Cholesterol; 37 g Carbohydrates; 40 g Protein; 9 g Fiber; 747 mg Sodium; 1302 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 2 1/2 vegetable, 4 1/2 lean meat

Tips & Notes