Lamb and White Bean Stew
Recipe from Prodigy, 09/24/92, source unknown
Yield: 6 to 8 servings

3 lb boneless lamb stew meat
6 tbsp olive oil
1 cup diced onions
1 carrot; peeled and sliced
1 tbsp minced garlic
1 (28 oz) can crushed tomatoes, undrained
1/2 tsp each thyme and rosemary
1 tsp salt
1/4 tsp pepper
2 tbsp minced parsley
1 cup dry red wine
2 cups beef stock
3 cups cooked great northern beans

Trim meat of visible fat and gristle; set aside. Heat 3 tbsp. 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.