Italian Lamb Stew

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2 cups dried great northern beans
• 6 cups cold water
• 8 ounces bulk italian sausage
• 1 lb lean boneless lamb, cut into cubes
• 1 1/2 cups coarsely chopped onions
• 1 1/2 cups carrots, cut into 1/2-inch pieces
• 3 garlic cloves, minced
• 3 cups water
• 1 teaspoon beef bouillon granules
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried oregano, crushed
• 1/4 cup dry red wine
• 1/3 cup tomato paste (1/2 of a 6 oz. can)
• 1/4 cup fresh parsley, chopped

Recipe

• 1 rinse the beans, and drain.
• 2 in a large saucepan combine the beans and the 6 cups of water, and bring to a boil.
• 3 reduce heat to a simmer, and cook uncovered for 10 minute.
• 4 remove from heat, cover and let stand for 1 hour.
• 5 drain and rinse beans, then transfer to a 4-quart slow cooker.
• 6 in a large skillet cook the sausage over medium heat until sausage is no longer pink, breaking up the sausage as it cooks. drain off the fat.
• 7 transfer the sausage to the slow cooker.
• 8 in the same skillet cook the lamb, half at a time, until lamb is not longer pink. drain off fat.
• 9 transfer lamb to slow cooker.
• 10 add onion, carrots, and garlic to the slow cooker.
• 11 stir in the 3 cups of water, bouillon granules, thyme, and oregano.
• 12 cover and cook on low for 7-8 hours or on high for 3 1/2-4 hours.
• 13 if using low setting, turn slow cooker to high after the 7-8 hours.
• 14 stir the wine into the tomato paste and add the mixture to the slow cooker along with the parsley.
• 15 cover and cook for 15 min more.