| 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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