Recipe by Annacia
This is comfort food and a meal in a pot. All you need is some good quality bread. It was shared with me by a new neighbor when we were getting acquainted so I call it Donna's Stew. I must admit that I use canned green beans (drained) because I dislike frozen ones.
Top Review by kaze_no_sennyo
Wow Wow Wow Wow!!! This was positively amazing. It was so easy to make and the nice butcher at the grocery store even chopped my lamb into cubes for me so I didn't have to get my hands dirty. The one thing that I did do different is to buy fresh green beans at the farmer's market, and I put them in with the water and dried tomatos just to give them some more time to cook through. They came out perfect, and this was a delicious meal for a rainy mid-October dinner. Tomatos have always been one of my favorite bases for a soup. I'll definitely be making this one again. ;)
- 1 lb lamb stew meat
- 1 medium onion, sliced and separated into rings
- 2 tablespoons cooking oil
- 3 1⁄2 cups water
- 1⁄4 cup snipped dried tomatoe (not oil-packed)
- 1 teaspoon dried Italian seasoning, crushed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 cups sliced fresh mushrooms
- 1 (9 ounce) package frozen cut green beans
- 1 cup thinly sliced carrot (2 medium)
- 3⁄4 cup dried medium bow tie pasta
- 1 (15 ounce) can tomato sauce
Directions See How It's Made
- In a large saucepan cook the lamb and onion in hot oil until the meat is brown.
- Stir water, dried tomatoes, Italian seasoning, salt, and pepper into the saucepan. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes or until the meat is nearly tender.
- Stir mushrooms, green beans, carrot, and pasta into meat mixture. Return to boiling; reduce heat. Simmer, covered, for 15 minutes more or until meat, vegetables, and pasta are tender. Stir in tomato sauce; heat through.