Lamb and white bean stew Recipe

Home -> [Entrees, Lamb & Mutton, Meats, Soups & Stews] -> [Lamb and white bean stew Recipe]

Lamb and white bean stew

Artist:	_	Yield:	6
Categories:	Entrees, Lamb & Mutton, Meats, Soups & Stews	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

3	lbs	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

Procedures:

1	Heat the oven to 350°F.
2	Trim the meat of visible fat and gristle, and set aside.
3	Heat 3 tablespoons of the oil in a skillet over medium high heat.
4	Add the lamb and brown on all sides, being careful not to crowd the pan; this will have to be done in batches.
5	Remove the lamb with a slotted spoon, and place it in an oven-proof casserole.
6	Add the remaining fat to the pan, and saute the onions, carrot and garlic, stirring frequently, until the onion is translucent, about 5 minutes.
7	Scrape the mixture into the casserole with the lamb.
8	Add the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan, and bring to a boil over medium high heat.
9	Place the pan in the center of the oven and bake for 2 ?hours, or until the lamb is beginning to become tender.
10	Add the beans, and bake for 30 to 40 minutes.
11	Serves 6 to (the stew is even better if made a day or two in advance and refrigerated tightly covered.
12	Discard any fat that hardens).
13	Reheat in a 350f oven, stirring occasionally but gently