| 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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