Lamb and White Bean Stew
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
Ingredients
- 3lbboneless lamb stew meat
- 6tb olive oil
- 1c diced onions
- 1carrot, peeled and sliced
- 1tb minced garlic
- 1cn (28 oz) crushed tomatoes,
- 1/2ts thyme
- 1/2ts rosemary
Directions
- 1
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
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
- 5
this will have to be done in batches
- 6
Remove the lamb with a slotted spoon, and place it in an oven-proof casserole
- 7
Add the remaining fat to the pan, and saute the onions, carrot and garlic, stirring frequently, until the onion is translucent, about 5 minu
- 8
Scrape the mixture into the casserole with the lamb