Lamb & White Bean Stew Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
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 2 1/2 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.
Source from luhu.jp
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 2 1/2 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.
Source from luhu.jp
Tags
Meats