Post by April B. on Feb 21, 2003 11:17:04 GMT -6
LAMB AND WHITE BEAN STEW
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.
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.