| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Harned 1994, Main dish, Stews, Veal, Vegetables | 1 | Batch | |
INGREDIENTS
| 3 | lb | Boneless lamb stew meat |
| 6 | T | Olive oil |
| 1 | c | Diced onions |
| 1 | Carrot, peeled and sliced | |
| 1 | T | Minced garlic |
| 28 | oz | Can crushed tomatoes |
| undrained | ||
| 1/2 | t | Each thyme and rosemary |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 2 | T | Minced parsley |
| 1 | c | Dry red wine |
| 2 | c | Beef stock |
| 3 | c | Cooked Great Northern beans |
| 925 | ~0800 |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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