Title: Lamb & White Bean Stew
Categories: Entree Soup Meat Vegetable
Yield: 1 Batch

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

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

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