1 # lamb stew meat, diced
3 tablespoons flour
1 medium sweet onion, diced
1 rib celery, diced
1 carrot, diced
4 cloves garlic, minced
12 pearl onions, peeled and left whole
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
6 sprigs fresh thyme, chopped or 2 teaspoons dried
2 15oz cans white beans, drained (approx 3 cups cooked)
2 cups tomatoes, blanched and diced
1 cup red wine
1 teaspoon black pepper
1 tablespoon balsamic vinegar
Salt to taste
1 qt stock or water
3 tablespoons canola oil
puff pastry for top (opt)
Instructions:
- Toss the lamb with the flour and reserve.
- Heat oil in a large Dutch oven. Add lamb and brown over medium heat. Add onions, carrots, celery, garlic and rosemary and cook, stirring, for 5 minutes.
- Deglaze with the wine, reduce for 2 minutes.
- Add beans, tomatoes and stock/water and bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes.
- Add pepper and vinegar and cook for 5 minutes more.
- Check seasoning, plate and serve.
