Lamb Casserole

Now that stews are chic again, by all means try this on a cold fall or winter night.  I served this even when it was not yet chic, because I consider it one of the all time great dishes.   Sometimes I add some canned white beans or flageolets to make an even heartier dish.  I generally serve the stew with some fresh bread and a light salad.  This casserole may be made the day before and even frozen ahead of time. 

3 tablespoons vegetable oil
3 pounds lean lamb (from the leg, cut into 1-inch pieces)
2 onions, chopped
2 cloves garlic (put through a garlic press)
2 tablespoons summer savory
1 teaspoon thyme
1 tablespoon tomato paste
1 can tomatoes (2 pounds)
10-1/2 ounce beef broth, double strength
1 can water
salt and pepper to taste
2 red peppers, cleaned and coarsely chopped
2 green peppers, cleaned and coarsely chopped
1 pound fresh green beans, cut into 1 inch lengths
freshly chopped parsley

Heat vegetable oil in a heavy sauté pan. Add lam piece and brown (make sure lamb pieces do not touch each other). Once brown, remove the lamb and put aside.

Add garlic and onions to the pan and sauté until lightly browned. Return the lamb o the pan and add summer savory, thyme, tomato paste, tomatoes, beef broth, water, salt & pepper. Bring to a boil and simmer covered for one hour. Add peppers and beans then simmer for another 30 minutes.

Serve with freshly chopped parsley on top.