Equipment
Ingredients
Proteins and Legumes
- 300 g dried large lima beans
- 800 g boneless lamb shoulder, cut into 3cm cubes
- 400 g smoked kielbasa, sliced into 1cm thick rounds
Aromatics and Base
- 30 ml olive oil
- 200 g yellow onion, diced
- 150 g carrots, peeled and diced
- 100 g celery, diced
- 4 garlic, minced
Liquids and Seasonings
- 30 g tomato paste
- 1000 ml beef stock, low sodium preferred
- 5 g fresh rosemary, left on the sprig
- 5 g fresh thyme, left on the sprig
- 3 bay leaves, dried
- kosher salt
- black pepper
Nutrition (per serving)
Method
Place the dried lima beans in a large bowl and cover with at least 10cm of cold water. Let them soak at room temperature for 12 hours or overnight. Drain and rinse thoroughly before cooking.
Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat. Pat the lamb shoulder cubes dry with a paper towel and season lightly with salt. Working in batches to avoid crowding, sear the lamb until deeply browned on all sides. Use a slotted spoon to transfer the browned lamb to a plate.
Add the sliced kielbasa to the remaining fat in the Dutch oven. Cook over medium heat until the edges are crispy and the fat has rendered into the pot. Remove the kielbasa and set it aside with the lamb.
Lower the heat to medium. Add the diced onion, carrots, and celery to the rendered lamb and pork fat. Sauté until the vegetables have softened and the onion is completely translucent.
Stir the minced garlic and tomato paste into the softened vegetables. Cook for about two minutes, stirring constantly, until the tomato paste darkens to a brick-red color and the garlic is highly fragrant.
Pour in a small splash of the beef stock to deglaze the pot. Use a wooden spoon to vigorously scrape up all the browned bits stuck to the bottom of the Dutch oven.
Return the seared lamb, kielbasa, and drained lima beans to the pot. Pour in the remaining beef stock. Submerge the rosemary sprigs, thyme sprigs, and bay leaves into the liquid. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot tightly and let it simmer gently at 95 degrees Celsius (203 degrees Fahrenheit) for 1.5 to 2 hours.
Remove the pot from the heat. Carefully fish out and discard the bare herb stems and bay leaves. Taste the broth and adjust the seasoning with kosher salt and freshly ground black pepper as needed. Let the stew rest uncovered for 10 minutes before ladling into warm bowls.
Chef's Notes
- Searing the meat in batches is crucial. If you crowd the pan, the lamb will steam instead of browning, and you will miss out on the deep, caramelized fond that forms the flavor base of the stew.
- Do not add acidic ingredients like tomatoes or vinegar until the beans are completely tender. Acid halts the breakdown of the beans' starches, which can leave them tough no matter how long you boil them.
- If you prefer a thicker, glossier sauce, you can sprinkle a tablespoon of flour over the vegetables right before deglazing, cooking it for a minute to form a quick roux.
- The kielbasa provides a massive amount of seasoning, including salt and smoke. Hold off on your final salt adjustment until the very end of cooking, as the sausage will continuously release its salt into the broth as it simmers.
Storage
Refrigerator: 4 days — Flavors deepen significantly the next day, making this an excellent make-ahead meal.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water or stock if the stew has thickened too much.
