Tuscan lamb and bean stew

A good dish that will be among your kitchen sheet.


- 1 large onion, diced
- 3 garlic cloves, minced
- 3 tablespoons olive oil, divided
- pepper
- 1/2 teaspoon crushed rosemary
- 1/4 teaspoon thyme
- 2 lbs. lamb stew meat -
- 3 tablespoon flour
- 1 bay leaf
- 2 cans (16 oz. each) beans, rinsed and drained
- 500 ml vegetable stock
- 1 can (15 oz.) diced tomatoes
- 500 ml red wine


Step 1

Preheat oven to 180 degrees C. In large cast iron pot, heat 1 tablespoon olive oil over medium-high heat. Add onion to pot and cook until softened.

Step 2

Add garlic, pepper, and herbs, and cook 1 minute more. Transfer mixture to a plate and keep aside.

Step 3

Add 1 tablespoon oil and half of lamb to skillet and cook, stirring occasionally, until meat is browned, about 8 minutes.

Step 4

Repeat with remaining 1 tablespoon oil and remaining lamb. Sprinkle the flour over the lamb in the pot and stir to coat.

Step 5

Transfer onion mixture back into the pot and add remaining ingredients.

Step 6

Cover and place the pot into the oven and let the stew cook for about 2 hours.

Step 7

After 2 hours, check the seasoning and thicken with a roux if the sauce is to thin.


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