Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and

You Could Choose Your Dream Vacation!

Hawaii, the Grand Canyon or an Alaskan Cruise! No purchase necessary. Ends May 31. See official rules.

Most Popular


January Lamb Stew Recipe

Course: Main Course
Total Time: Under 2 Hours
Skill Level: Easy
Cost: Moderate
  • Print
  • Bookmark
  • Recommend
January Lamb Stew

Photo by: Joseph De Leo

Corabel and Martin Shofner hosted a fun Twelfth Night dinner party one cold January night. When we arrived, the aroma of rosemary and lamb wafted out of the kitchen door. A magnificent lamb stew simmered on the stove, and we gobbled it down with crusty bread. This is an entree both to serve at home—ask others to bring a green salad, some crusty bread, a good bottle of red wine, and a chocolate or cherry dessert—and to tote to another location. The stew can be made ahead and packed in quart-size glass jars to take with you.

Yield: Serves 6 to 8

  • 2 tablespoons olive oil
  • 2 pounds lean leg of lamb, cubed (about 4 cups)
  • 2 medium-size onions, chopped (about 2 cups)
  • 8 medium-size cloves garlic, minced
  • 1 quart low-sodium chicken broth or beef broth
  • 2 cups canned white beans, rinsed and drained
  • 4 carrots, peeled and cut into 1-inch pieces (about 3 cups)
  • 1 tablespoon fresh rosemary leaves, crushed in your hand
  • 1 bay leaf
  • Salt and freshly ground black pepper



1. Place the olive oil in a large, heavy saucepan over medium heat. Add the lamb and brown well on all sides, 4 to 5 minutes. To avoid crowding, you may need to do this in batches, adding only enough lamb to cover the bottom of the pan, then removing it and browning more. Set all of the browned lamb aside.

2. Add the onions and garlic to the saucepan and cook, stirring, until they begin to brown, about 3 minutes. Add the broth and let it come to a simmer, scraping the bottom of the pan to loosen the cooked bits. Add the reserved lamb, white beans, carrots, rosemary, and bay leaf. Cover the pan and reduce the heat as needed to let the stew simmer until the meat is cooked through and tender, about 1 hour.

3. Season the stew with salt and pepper to taste and remove and discard the bay leaf before serving.


BIG BATCH: You can easily double and triple the stew, using a large pot or Dutch oven.


Once the stew has cooled, transfer it to clean quart jars or plastic storage containers.

Or, tote the stew right in the cooking pot. Le Creuset pans are wonderful for both cooking and toting because the lids are heavy and secure so nothing leaks out in transit.

When you arrive, reheat the stew on site over medium-low heat, stirring it until it comes to a boil, 10 to 15 minutes.

© 2007 Anne Byrn

Editor's Note

Nutritional information is based on 8 servings, and includes 1/8 teaspoon of added salt per serving.


Nutrients per serving (% daily value)

454kcal (23%)
102mg (10%)
6mg (10%)
259mcg RAE (9%)
82mg (27%)
658mg (27%)
12g (58%)
29g (44%)
5mg (27%)

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

denny's restaurant member discount membership

Members save 15% all day, every day when dining at participating Denny’s restaurants.

Member Benefit Discount Dunkin Donuts Cream

Members get a FREE Donut with purchase of a L or XL beverage at Dunkin' Donuts.

Outback membership benefit aarp festive steak dinner

Members save 15% on lunch and dinner every day at Outback Steakhouse.

Member Benefits

Join or renew today! Members receive exclusive member benefits & affect social change.