Quench MagazineLamb and White Bean Stew | Lamb | Quench Magazine

Ingredients

• 3 lb Boneless lamb stew meat
• 6 tb Olive oil
• 1 c Diced onions
• 1 Carrot, peeled and sliced
• 1 tb Minced garlic
• 1 cn (28 oz) crushed tomatoes,
• 1/2 ts Thyme
• 1/2 ts Rosemary
• 1 ts Salt
• 1/4 ts Pepper
• 2 tb Minced parsley
• 1 c Dry red wine
• 2 c Beef stock
• 3 c Cooked Great Northern beans