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Garlic Lamb and Pinto Bean Stew
2 tablespoons olive oil
1 pound lamb stew meat, cut into 1 inch cubes
1 large yellow onion, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1/4 cup chopped celery leaves
6 garlic cloves, minced
2 large tomatoes, cored and diced
2 tablespoons dijon mustard
1 teaspoon dry mustard
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh Italian parsley
2 cups chicken stock
2 tablespoons dry white wine
salt and freshly ground black pepper
4 cups pinto or navy beans, soaked overnight in cold water
Heat a large soup kettle over medium-high heat. Add the olive oil and, when sizzling, stir in the lamb, onion, red and yellow peppers, celery and garlic.
Cook, stirring often, until the lamb is lightly browned and vegetables
are soft, about 10 minutes.
Stir in the tomatoes, dijon mustard, dry mustard, rosemary, thyme,
parsley, chicken stock and wine. Season with salt and pepper to taste.
Drain the beans and add to the stew, mixing well. Cover the kettle and simmer for 1 1/2 to 2 hours, or until the meat is very tender.
Serves 6.
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Garlic Lamb and Pinto Bean Stew
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Category: Recipes
Prep Time: Cook Time: Total Time:
Garlic Lamb and Pinto Bean Stew
2 tablespoons olive oil
1 pound lamb stew meat, cut into 1 inch cubes
1 large yellow onion, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1/4 cup chopped celery leaves
6 garlic cloves, minced
2 large tomatoes, cored and diced
2 tablespoons dijon mustard
1 teaspoon dry mustard
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh Italian parsley
2 cups chicken stock
2 tablespoons dry white wine
salt and freshly ground black pepper
4 cups pinto or navy beans, soaked overnight in cold water
Heat a large soup kettle over medium-high heat. Add the olive oil and, when sizzling, stir in the lamb, onion, red and yellow peppers, celery and garlic.
Cook, stirring often, until the lamb is lightly browned and vegetables
are soft, about 10 minutes.
Stir in the tomatoes, dijon mustard, dry mustard, rosemary, thyme,
parsley, chicken stock and wine. Season with salt and pepper to taste.
Drain the beans and add to the stew, mixing well. Cover the kettle and simmer for 1 1/2 to 2 hours, or until the meat is very tender.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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