Name: Lamb and White Bean Stew
Ingredients: 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

Old Testament saints were not saved by keeping the Law, but being broken over their inability to keep it, they came to God as penitents, hungering and thirsting for righteousness and mourning over their sin. God then mercifully and graciously forgive their sins based on what Christ would accomplish in the future by His substitutionary death. Having been saved by grace through faith, the Old Testament saints found the moral law a source of blessing and joy. They could then exult with the psalmist, 'O how I love Your law! It is my meditation all the day (Psm. 119:97). The Law then became to them 'more desirable than gold, yes, than much fine gold; sweeter also than honey and the drippings of the honeycomb' (Psm. 19:10). It was not their attitude toward the law that saved them; rather, salvation changed their attitude toward the Law, and they repented and in faith sought God's gracious forgiveness.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains		Harned 1994, Main dish, Stews, Veal, Vegetables	1	Batch

INGREDIENTS

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

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 092546
~0800
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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