All Recipes > Lamb Stew with Rosemary and White Beans
Lamb Stew with Rosemary and White Beans
Ingredients- 3 lbs. lamb stew meat
- 1 1/2 tsp. salt
- 1 tsp. ground black pepper
- 3 Tbs. vegetable oil
- 2 medium-large onions chopped coarse (about 2 cups)
- 3 medium garlic cloves minced
- 3 Tbs. flour
- 1 cup white wine
- 2 cups chicken stock or low-sodium canned broth
- 2 bay leaves
- 1 Tbs. minced fresh rosemary
- 3 large carrots peeled and cut into 3/8” dice
- 1 (15-oz.) can white beans drained and rinsed
- 1/4 cup minced fresh parsley leaves
Directions- Heat oven to 250°. Place lamb cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 Tbs. oil over medium-high heat in large, ovenproof Dutch oven. Add half of lamb and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with remaining oil and lamb.
- Add onions to empty Dutch oven and sauté until softened, 4-5 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1-2 minutes. Add wine, scraping up any browned bits that may have stuck to pot. Add stock, bay leaves, and rosemary, and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook for 1 hour.
- Remove pot from oven and add carrots. Cover and return pot to oven. Cook just until meat is almost tender, 1 to 1 1/4 hours.
- Remove pot from oven and add white beans. Cover and return pot to oven. Cook until meat is tender and beans are heated through, about 15 minutes.
- Remove pot from oven. (Can be cooked, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
- Stir in parsley, discard bay leaves, adjust seasonings, and serve.
The Best Recipe, Jack Bishop ed., Boston Common Press, 1999, p. 279.
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