Side Pannel
Lamb and White Bean Stew
Lamb and White Bean Stew
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Stews, Vegetables
Ingredients List
- 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
Directions
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.
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.
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