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Recipe For Lamb Stew With White Beans And Spinach
THE BOSTON GLOBE18Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 1/4 lb. lamb stew meat (boneless, from shoulder or leg, cut into 1½-inch chunks)
- salt
- black pepper
- 4 Tbsp. olive oil
- 3 onions ( medium, chopped)
- 1 red bell pepper ( large, cored, seeded, and cut into strips)
- 3 medium carrots (cut into 2-inch lengths)
- 8 oz. cremini mushrooms (cleaned and quartered)
- 3 cloves garlic (finely chopped)
- 2 Tbsp. tomato paste
- 1 cup red wine
- 28 oz. tomatoes (whole, crushed in a bowl)
- 3 cups chicken stock
- 2 sprigs fresh rosemary
- 2 cans small white beans (about 15 ounces each, drained)
- 4 oz. baby spinach (fresh, tough stems removed)
- fresh rosemary
- leaves
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