Ingredients Jump to Instructions ↓

  1. 3 lb Boneless lamb stew meat

  2. 2 c Beef stock

  3. 1 c Dry red wine

  4. 2 tb Minced parsley

  5. 1/4 ts Pepper

  6. 1 ts Salt

  7. 1/2 ts Rosemary

  8. 1/2 ts Thyme

  9. 1 cn (28 oz) crushed tomatoes,

  10. 1 tb Minced garlic

  11. 1 Carrot, peeled and sliced

  12. 1 c Diced onions

  13. 6 tb Olive oil

  14. 3 c Cooked Great Northern beans

Instructions Jump to Ingredients ↑


  2. Trim the meat of visible fat and gristle, and set aside.

  3. Heat 3 tablespoons of the oil in a skillet over medium high heat.

  4. Add the lamb and brown on all sides, being careful not to crowd the pan; this will have to be done in batches.

  5. Remove the lamb with a slotted spoon, and place it in an oven-proof casserole.

  6. Add the remaining fat to the pan, and saute the onions, carrot and garlic, stirring frequently, until the onion is translucent, about 5 minutes.

  7. Scrape the mixture into the casserole with the lamb.

  8. Add the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan, and bring to a boil over medium high heat.

  9. Place the pan in the center of the oven and bake for 2 1/2 hours, or until the lamb is beginning to become tender.

  10. Add the beans, and bake for 30 to 40 minutes.

  11. Serves 6 to 8.

  12. (The stew is even better if made a day or two in advance and refrigerated tightly covered.

  13. Discard any fat that hardens.

  14. ) Reheat in a 350F oven, stirring occasionally but gently.


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