Lamb & white bean stew
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Lamb & white bean stew
  Lamb    Beans    Stews  
Last updated 6/12/2012 1:21:37 AM. Recipe ID 53912. Report a problem with this recipe.
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      Title: Lamb & white bean stew
 Categories: Meats
      Yield: 6 Servings
 
      3 lb Boneless lamb stew meat
      6 tb Olive oil
      1 c  Diced onions
      1    Carrot, peeled and sliced
      1 tb Minced garlic
      1 cn (28 oz) crushed tomatoes,
    1/2 ts Thyme
    1/2 ts 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
 
  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.
 




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Recipe ID 53912 (Apr 03, 2005)

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