Lamb & white bean stew

Yield: 6 Servings

Measure Ingredient
3 pounds Boneless lamb stew meat
6 tablespoons Olive oil
1 cup Diced onions
1 \N 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

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.

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