Lamb and White Bean Stew

Title:
Lamb and White Bean Stew

Yield:
1 Batch

Categories:
Main
Dishes,
Stews,
Veal,
Vegetables




Ingredients:





     3 lb Boneless lamb stew meat


     6 tb Olive oil


     1 c  Diced onions


     1    Carrot; peeled and sliced


     1 tb Minced garlic


    28 oz Can crushed tomatoes


          -- undrained


   1/2 ts Each thyme and rosemary


     1 ts Salt


   1/4 ts Pepper


     2 tb Minced parsley


     1 c  Dry red wine


     2 c  Beef stock


     3 c  Cooked Great Northern beans






 Trim meat of visible fat and gristle; set aside.  Heat 3 tb. of the oil in


 a skillet over medium high heat. Add 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 remaining fat to the pan; saute the onions, carrot and garlic, stirring


 frequently, until onion is translucent, about 5 minutes. Scrape mixture


 into the casserole with the lamb.


 


 Add 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 hours, or until lamb is beginning


 to become tender.  Add the beans and bake for 30 to 40 minutes.


 


 Note: 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


 350 F. oven, stirring occasionally but gently.


 


 Yield: 6 to 8 servings.


 


 Recipe from Prodigy, 09/24/92, source unknown. Electronic format by Cathy


 Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On 28 DEC 95 092546


 ~0800


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini