Lamb & white bean stew

Yield: 1 Batch

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

Instructions:

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