Ingredients
- 3 lb lamb stew meat (boneless)
- 3 c great northern beans (cooked)
- 28 oz tomatoes (crushed)
- 2 c beef stock
- 1 c dry wine (red)
- 1 c onions (diced)
- 6 tb olive oil
- 3 tablespoons oil in a skillet over high hea the lamb
- 1 tb garlic (minced)
- 1 ts salt
- 2 tb parsley (minced)
- 1/2 ts thyme
- 1/2 ts rosemary
- 1/4 ts pepper
- 1 slice carrot
two in advance and refrigerated tightly covered. Discard any fat that hardens.) Reheat in a 350F oven, stirring occasionally but gently.
