Lamb and Lima Bean Stew

Winter clings on here in Calgary so it is not yet time to relinquish hot and comforting foods! I am still enjoying roasting vegetables and meat but soon it will be time for fresh produce and grilling! For those of you that are still dealing with the snow and slush here's a stew recipe to keep you and your kitchen warm.

Lamb & Lima Bean Stew

Lima beans are a throw back to childhood for me. I have rarely cooked them as an adult and I don't know why. It might be the growing tendency in me to shy away from canned beans with all their wicked sodium, but in reality, I rarely think ahead enough to soak beans and often don't end up eating until 8:00 on weeknights as it is! Is this a reason to not enjoy beans?? Heck no! I plan to eat more Lima beans in the future because they make me happy - canned or dried!

Ingredients:

• 6 to 8 ounces lamb, leg or shoulder, trimmed and cubed (shoulder is cheaper and works good for stew, it will just require a little more prep time)
• 1 can lima beans
  
• 1 cup butternut squash, diced
  
• 2 medium tomatoes, diced (feel free to used canned tomatoes if that's what you have)
  
• 1 large onion, diced
• 3 cloves garlic, diced
• 2 cups beef or vegetable stock
  
• 1 cup mushrooms, diced
• herbs (oregano, thyme, rosemary) 2 tsp dried, or 2 tbsp fresh
• flour
• salt and pepper
• extra virgin olive oil

Heat about 1 tbsp olive oil in a large heavy bottomed skillet or pan (I used a Le Creuset dish). Lightly dredge the lamb chunks in the flour and add to the hot oil. Depending on the size of your pan, you may have to do this in batches. If you overcrowd the meat it will not brown. Cook on both sides and remove from pan and set aside.

Add a little more oil to the pan and once hot add the onions, squash and mushrooms. Sauté until golden brown. Add the tomatoes, lima beans, stock and garlic. Let simmer until squash is tender and liquid has reduced to a pleasent stew-y consistency.

Flavour with salt and pepper and the herbs, let simmer for another 5-10 minutes. Taste and add more salt and pepper if needed.

Serve with some fresh bread and for wine try a merlot, shiraz/syrah, Chateauneuf de Pape or a dry rosé if you don't like red.

Enjoy!