Ingredients
- 3 lb Boneless lamb stew meat
- 6 Tbsp. Extra virgin olive oil
- 1 c. Diced onions
- 1 x Carrot, peeled and sliced
- 1 Tbsp. Chopped garlic
- 28 ounce Can crushed tomatoes undrained
- 1/2 tsp Each thyme and rosemary
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 Tbsp. Chopped parsley
- 1 c. Dry red wine
- 2 c. Beef stock
- 3 c. Cooked Great Northern beans
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Lamb And White Bean Stew
Servings: 1
Directions
- Trim meat of visible fat and gristle; set aside. Heat 3 tb. of the oil in a skillet over medium high heat. Add in the lamb. Brown it on all sides, being careful not to crowd the pan; this will have to be done in batches. Remove lamb with a slotted spoon; place it in an oven-proof casserole.
- Add in remaining fat to the pan; saute/fry the onions, carrot and garlic, stirring frequently, till onion is translucent/soft, about 5 min. Scrape mix into the casserole with the lamb.
- Add in the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan; bring to a boil over medium high heat. Place the pan in the center of the oven and bake at 350 F. for 2 1/2 hrs, or possibly till lamb is beginning to become tender. Add in the beans and bake for 30 to 40 min.
- Note: The stew is even better if made a day or possibly two in advance and refrigerated tightly covered. (Throw away any fat which hardens.) Reheat in a 350 F. oven, stirring occasionally but gently.
- Yield: 6 to 8 servings.
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