Chuck and the First Peoples' Kitchen

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Lamb and White Bean Stew with Mashed Potatoes

Ingredients

Lamb and White Bean Stew

  • 30 ml (2 tablespoons) canola oil or beef tallow
  • 907 g (2 pounds) of lamb shoulder, cut into 2-inch chunks
  • Salt
  • Freshly cracked black pepper
  • 1 medium yellow onion, chopped
  • 3 large cloves of garlic, smashed and chopped
  • 30 ml (2 tablespoons) tomato paste
  • 4 branches of fresh rosemary
  • 4 branches of fresh thyme
  • 3 bay leaves
  • 1 medium rutabaga, peeled and chopped
  • 1 medium celery root, peeled and chopped
  • 2.5 L (10 cups) chicken stock
  • 1 (540 ml) can of navy beans, drained and rinsed
  • 30 ml (2 tablespoons) fresh parsley, chopped

Mashed Potatoes

  • 1.36 kg (3 pounds) Yukon Gold potatoes, washed
  • 375 ml (1½ cups) whole milk, warm
  • 60 ml (¼ cup) unsalted butter
  • Salt
  • Freshly cracked black pepper

Instructions

For the Lamb and White Bean Stew

  1. Add the oil or tallow to a large Dutch oven and heat over medium-high. Season the lamb with salt and pepper. Once the oil is hot, add the lamb, being careful not to overcrowd the pot, and sear until golden brown all over, about 5 minutes. Remove the lamb from the pot and set it aside.
  2. Add the onion and garlic. Cook for 2 minutes, stirring often. Add the tomato paste, rosemary, thyme and bay leaves. Continue cooking for another minute. Add the rutabaga and celery root and continue cooking for another minute. Return the lamb to the pot along with the chicken stock, turn the heat to high, and bring everything to a boil. Turn the heat down to low, cover the pot and simmer for 60–90 minutes or until the lamb is tender. Stir in the navy beans and remove the pot from the heat. When you are ready to serve, stir in the parsley.
  3. While the lamb is cooking, make the mashed potatoes.

For the Mashed Potatoes

  1. Using a paring knife, make a very shallow cut all the way around the potato. Place the potatoes in a large pot, cover them with water, and bring to a boil. Lower the heat and simmer for about 20 minutes, until potatoes are soft and cooked through. Remove the potatoes from the water and let them cool slightly.
  2. As soon as you can handle the potatoes, remove the skin, then pass them through a ricer. If you don’t have a ricer, you can just mash them. Return the potatoes to the pot and pour in the warm milk and unsalted butter. Season with salt and pepper. Mix until the milk and butter are absorbed.
  3. Spread the potatoes out on a serving plate and ladle over the lamb and white bean stew.