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August 2018

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Lamb and White Bean Stew Recipe

Lamb and White Bean Stew recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lamb and White Bean Stew recipe  PDF


3 lb Boneless lamb stew meat
6 tb Olive oil
1 c Diced onions
1 Carrot, peeled and sliced
1 tb Minced garlic
1 cn (28 oz) crushed tomatoes,
1/2 ts Thyme
1/2 ts 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
HEAT THE OVEN TO 350F. Trim the meat of visible fat and gristle, and set aside. Heat 3 tablespoons of the oil in a skillet over medium high heat. Add the lamb and brown on all sides, being careful not to crowd the pan this will have to be done in batches. Remove the lamb with a slotted spoon, and place it in an oven proof casserole. Add the remaining fat to the pan, and saute the onions, carrot and garlic, stirring frequently, until the onion is translucent, about 5 minutes. Scrape the mi ture into the casserole with the lamb. Add the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan, and bring to a boil over medium high heat. 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. Add the beans, and bake for 30 to 40 minutes. Serves 6 to 8. (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 350F oven, stirring occasionally but gently.

Lamb and White Bean Stew recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
130 people have voted
Last Reviewed on 2018-08-21



Tuesday, Aug 21 2018 Download & Print Lamb and White Bean Stew recipe  PDF   Lamb recipes RSS   Thumsb up

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