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| RECIPE FOR LAMB AND WHITE BEAN STEW |
Title: Lamb And White Bean Stew
Serves: 6
Ingredients:
| 3.00 | lb | Boneless lamb stew meat | | 6.00 | tb | Olive oil | | 1.00 | c | Diced onions | | 1.00 | | Carrot, peeled and sliced | | 1.00 | tb | Minced garlic | | 1.00 | cn | (28 oz) crushed tomatoes, | | 0.50 | ts | Thyme | | 0.50 | ts | Rosemary | | 1.00 | ts | Salt | | 0.25 | ts | Pepper | | 2.00 | tb | Minced parsley | | 1.00 | c | Dry red wine | | 2.00 | c | Beef stock | | 3.00 | c | Cooked Great Northern beans |
Instructions:
HEAT THE OVEN TO 350F.
Trim the meat of visible fat and gristle, and set aside.
Heat 3 tablespoons of the oil in a skillet over medium high heat.
Add the lamb and brown on all sides, being careful not to crowd the pan; this will have to be done in batches.
Remove the lamb with a slotted spoon, and place it in an oven-proof casserole.
Add the remaining fat to the pan, and saute the onions, carrot and garlic, stirring frequently, until the onion is translucent, about 5 minutes.
Scrape the mixture into the casserole with the lamb.
Add the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan, and bring to a boil over medium high heat.
Place the pan in the center of the oven and bake for 2 1/2 hours, or until the lamb is beginning to become tender.
Add the beans, and bake for 30 to 40 minutes.
Serves 6 to 8.
(The stew is even better if made a day or two in advance and refrigerated tightly covered.
Discard any fat that hardens.
) Reheat in a 350F oven, stirring occasionally but gently.
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