Ingredients:
1 large onion, diced
3 garlic cloves, minced
3 Tbs. olive oil, divided
pepper
1/2 tsp. crushed rosemary
1/4 tsp. thyme
2 lbs. lamb stew meat - I used
3 Tbs. flour
1 bay leaf
2 cans (16 oz. each) beans, rinsed and drained - I used a 4 bean mix
500ml vegetable stock
1 can (15 oz.) diced tomatoes
500ml red wine
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Preparation:
Preheat oven to 180 C
In large cast iron pot, heat 1 Tbs. olive oil over medium-high heat. Add onion to pot and cook until softened. Add garlic, pepper, and herbs, and cook 1 minute more. Transfer mixture to a plate and keep aside. Add 1 Tbs. oil and half of lamb to skillet and cook, stirring occasionally, until meat is browned, about 8 minutes. Repeat with remaining 1 Tbs. oil and remaining lamb. Sprinkle the flour over the lamb in the pot and stir to coat. Transfer onion mixture back into the pot and add remaining ingredients. Cover and place the pot into the oven and let the stew cook for about 2 hours. After 2 hours, check the seasoning and thicken with a roux if the sauce is to thin.
I squeezed some lemon juice over the stew and some lemon zest and it was just perfect. Serve huge chunks of crusty bread!!!
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