Lamb And White Bean Stew

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

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.