Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 mixture 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.

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