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Lamb and White Bean Stew

 

Lamb and White Bean Stew recipe
14

Yield

8

servings

Prep

30

min

Cook

3

hrs

Ready

3

hrs

 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 23240% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 428mg 18%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 26%
Sugars g
Protein 19g
Vitamin A 40% Vitamin C 24%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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