3 lb boneless lamb stew meat
6 tbsp olive oil
1 cup diced onions
1 carrot, peeled and sliced
1 tbsp minced garlic
1 can (28 oz) crushed tomatoes,
1/2 tsp thyme
1/2 tsp rosemary
1 tsp salt
1/4 tsp pepper
2 tbsp minced parsley
1 cup dry red wine
2 cup beef stock
3 cup cooked great northern beans
A Recipe for
Lamb & White Bean Stew
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This is a recipe for Lamb & White Bean Stew from the recipe cookbook of Recipes-to-go (Bean)
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Food Tip |
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.
Serves: 6
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