Lamb & white bean stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Boneless lamb stew meat |
| 6 | tablespoons | Olive oil |
| 1 | cup | Diced onions |
| 1 | Carrot, peeled and sliced | |
| 1 | tablespoon | Minced garlic |
| 1 | can | (28 oz) crushed tomatoes, |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Rosemary |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Minced parsley |
| 1 | cup | Dry red wine |
| 2 | cups | Beef stock |
| 3 | cups | Cooked Great Northern beans |
Directions
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 2½ 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.