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.

Carolyn Malcoun
Source: EatingWell Magazine, March/April 2013


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.


Make Ahead Tip: Soak beans; prep lamb and vegetables; cover and refrigerate separately for up to 1 day.

Equipment: 5- to 6-quart slow cooker

Before using beans in a slow-cooker recipe, soak them to ensure even cooking. Start by sorting beans to re­move any pebbles; rinse well with cold water. To soak overnight: Place beans in a large bowl, cover with 3 inches of cold water and soak at room temperature for 8 to 24 hours. To “quick soak”: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

372.7 calories; protein 40.3g 81% DV; carbohydrates 36.8g 12% DV; exchange other carbs 2.5; dietary fiber 8.7g 35% DV; sugars 2.7g; fat 7.2g 11% DV; saturated fat 2.5g 13% DV; cholesterol 90.7mg 30% DV; vitamin a iu 2070.8IU 41% DV; vitamin c 19.4mg 32% DV; folate 211.2mcg 53% DV; calcium 142.6mg 14% DV; iron 6.7mg 37% DV; magnesium 109.3mg 39% DV; potassium 1301.9mg 37% DV; sodium 746.7mg 30% DV; thiamin 0.4mg 37% DV.