Free Recipe Lamb Stew, Cassoulet-Style
Recipe Type: E Recipes
Recipe Preparation: bake
Cooking Ingredients for Lamb Stew, Cassoulet-Style Recipe
2 tb Olive oil
2 lb Lamb, cubed
2 Whole yellow onions, chopped
8 Cloves garlic, minced
2 c Vegetable broth or water
4 c White beans, cooked
2 Whole carrots, peeled, cut
-into 1 pieces
1/2 ts Fresh rosemary
1 Whole bay leaf
Salt and pepper, to taste
1 c Bread crumbs, diced fine
Lamb Stew, Cassoulet-Style Preparation
Warm oil in heavy soup pot over medium-high heat. Add lamb in batches and brown well on all sides – about 5 minutes. Transfer to a dish and set aside. Add onions and garlic to the pot – saute until browned – 3-4 minutes. Add stock or water and bring to a simmer. Add reserved lamb, beans, carrots, rosemary and bay leaf. Cover and simmer gently until meat is tender when pierced with a fork – about 1 hour. Discard bay leaf, season to taste with salt and pepper. Spoon into four 2 1/2 cup bowl. Top with bread crumbs and bake in a 350 oven 5-10 minutes until golden. Recipe by: Williams Sonoma – Adapted from Stews Posted to TNT – Prodigy”s Recipe Exchange Newsletter, by Sharon <jouet@mindspring.com> on Tue, 14 Jan 1997.
Cooking Temperature:
Recipe Serves: 4
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