Categories: Meats 
      Yield: 6 servings 
  
      3 lb Boneless lamb stew meat           1/2 ts Rosemary 
      6 tb Olive oil                           1 ts Salt 
      1 c  Diced onions                      1/4 ts Pepper 
      1    Carrot, peeled and sliced           2 tb Minced parsley 
      1 tb Minced garlic                       1 c  Dry red wine 
      1 cn (28 oz) crushed tomatoes,           2 c  Beef stock 
    1/2 ts Thyme                               3 c  Cooked Great Northern beans 
  
  HEAT THE OVEN TO 350F. Trim the meat of visible fat and gristle, and set 
  aside. Heat 3 tablespoons of the oil in a skillet over medium high heat. 
  Add the lamb and brown on all sides, being careful not to crowd the pan; 
  this will have to be done in batches. Remove the lamb with a slotted spoon, 
  and place it in an oven-proof casserole. Add the remaining fat to the pan, 
  and saute the onions, carrot and garlic, stirring frequently, until the 
  onion is translucent, about 5 minutes. Scrape the mixture into the 
  casserole with the lamb. Add the tomatoes, thyme, rosemary, salt, pepper, 
  parsley, wine and stock to the pan, and bring to a boil over medium high 
  heat. Place the pan in the center of the oven and bake for 2 1/2 hours, or 
  until the lamb is beginning to become tender. Add the beans, and bake for 
  30 to 40 minutes. Serves 6 to 8. (The stew is even better if made a day or 
  two in advance and refrigerated tightly covered. Discard any fat that 
  hardens.) Reheat in a 350F oven, stirring occasionally but gently.