Lamb Stew With Pasta

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.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 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

1. In a large saucepan cook the lamb and onion in hot oil until the meat is brown.
2. 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.
3. 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.