Lamb and Bean Slow Cooker Stew

Ingredients

• 1 pound(s) uncooked trimmed lamb loin, cut into 1-inch cubes
• 2 Tbsp all-purpose flour
• 3/4 tsp table salt, divided
• 1/4 tsp black pepper, divided
• 2 spray(s) cooking spray
• 1 medium uncooked onion(s), chopped
• 1 clove(s) (medium) garlic clove(s), minced
• 1 1/2 medium uncooked parsnip(s), diced (or 1 large)
• 2 medium uncooked carrot(s), diced
• 1/4 tsp dried rosemary, crushed
• 14 1/2 oz canned crushed tomatoes, oven-roasted variety
• 1/2 cup(s) reduced-sodium chicken broth
• 14 1/2 oz canned cannellini beans, rinsed and drained

Instructions

1. Place lamb in a plastic bag and add flour, 1/4 teaspoon of salt and 1/8 teaspoon of pepper; shake well to coat and let sit for 15 minutes.
2. Remove lamb from bag. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Brown lamb, flipping once, about 4 minutes total (do in two batches if necessary to avoid crowding). Spoon lamb into a 3- to 4-quart slow cooker.
3. Off heat, recoat skillet with cooking spray; set over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes; spoon into slow cooker. Add remaining 1/2 teaspoon of salt, 1/8 teaspoon of pepper, parsnip, carrots, rosemary, tomatoes and broth to slow cooker.
4. Cover slow cooker and cook for 6 hours on low setting. Uncover slow cooker and add beans; cover again and cook until beans are heated through, about 15 minutes more.

Notes

Yields about 1 1/4 cups of stew per serving.