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France- Lamb and Bean Stew

January 6, 2014

lamb_bean_stew

1/2 pound dry white beans (about 1 1/4 cups)
3 medium onions, thinly sliced
3 medium carrots, cut into 1-inch pieces
1/4 cup butter or margarine
2 pounds lamb stew meat, cut into 1-inch pieces
1 clove garlic, finely chopped
1/4 cup vegetable oil
3/4 cup dry white wine
1 cup boiling water
1 teaspoon instant chicken bouillon
2 medium tomatoes, peeled and chopped
1 teaspoon dried thyme leaves
2 1/2 teaspoon salt
1/8 teaspoon pepper
1 bouquet garni

Place beans in 3-quart saucepan. Add water to 1 inch above beans. Heat to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.

Cook and stir onions and carrots in butter in Dutch oven over low heat, stirring occasionally, about 10 minutes.

Cook and stir lamb and garlic in oil in 10-inch skillet over medium heat until lamb is light brown. Remove lamb, reserving pan juices, Place lamb on onions and carrots in Dutch oven. Stir wine into reserved pan juices. Heat to boiling; boil and stir 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 1 1/2 hours. Refrigerate several hours. Skim off fat; reheat to serve. 4 TO 6 SERVINGS.

From our French cousin’s Gigot ou Epaule de Pre-Sale aux Haricots.


©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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