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  • Lamb Stew, Cassoulet Style

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    Lamb Stew, Cassoulet Style
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. Extra virgin olive oil
    • 2 lb Lamb, cubed
    • 2 whl yellow onions, minced
    • 8 x Cloves garlic, chopped
    • 2 c. Vegetable broth or possibly water
    • 4 c. White beans, cooked
    • 2 whl carrots, peeled, cut into 1" pcs
    • 1/2 tsp Fresh rosemary
    • 1 whl bay leaf Salt and pepper, to taste
    • 1 c. Bread crumbs, diced fine

    Directions

    1. Hot oil in heavy soup pot over medium-high heat. Add in lamb in batches and brown well on all sides - about 5 min. Transfer to a dish and set aside.
    2. Add in onions and garlic to the pot - saute/fry till browned - 3-4 min. Add in stock or possibly water and bring to a simmer. Add in reserved lamb, beans, carrots, rosemary and bay leaf. Cover and simmer gently till meat is tender when pierced with a fork - about 1 hour.
    3. Throw away bay leaf, season to taste with salt and pepper.
    4. Spoon into four 2 1/2 c. bowl. Top with bread crumbs and bake in a 350 oven 5-10 min till golden brown.

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