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Lamb & White Bean Stew

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      Title: LAMB & WHITE BEAN STEW
 Categories: Harned 1994, Main dish, Stews, Veal, Vegetables
      Yield: 1 Batch
 
      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
 
  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
 
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