Lamb & White Bean Stew
Lamb and White Bean Stew recipe
Yield
8 servingsPrep
30 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
lamb stew meat
boneless |
*
|
| 6 | tablespoons |
olive oil
|
|
| 1 | cup |
onions
diced |
|
| 1 |
carrots
peeled and sliced |
*
|
|
| 1 | tablespoon |
garlic
minced |
|
| 28 | ounces |
tomatoes
crushed |
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
rosemary leaves
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 1 | cup |
red wine
dry |
*
|
| 2 | cups |
beef stock
prefer veal stock if possible |
|
| 3 | cups |
great northern beans
cooked |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
lamb stew meat
boneless |
*
|
| 9E+1 | ml |
olive oil
|
|
| 237 | ml |
onions
diced |
|
| 1 | each |
carrots
peeled and sliced |
*
|
| 15 | ml |
garlic
minced |
|
| 809.2 | ml/g |
tomatoes
crushed |
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
rosemary leaves
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 237 | ml |
red wine
dry |
*
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 7.1E+2 | ml |
great northern beans
cooked |
Directions
Heat oven to 350℉ (180℃).
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 sauté 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.
Place the pan in the center of the oven and bake for 2½ hours, or until the lamb is beginning to become tender.
Add the beans, and bake for 30 to 40 minutes.
