With a chill in the air, we're thinking a lot about delicious, hearty stews that warm you from the inside out. Here's a healthy stew (courtesy of our friends at VSOP Olive Oil & Vinegar Taproom) that derives some richness from a relatively small amount of meat, while showcasing a much larger array of vegetables, legumes and of course, Extra Virgin Olive Oil. Learn more about the store at www.vsoptaproom.com

1 pound boneless leg of lamb roast, carefully trimmed of all silver skin & sinew, cut into 1 inch pieces
pinch fine sea salt, to taste
fresh cracked black pepper, to taste
1⁄2 cup all-purpose flour
1⁄4 cup VSOP California Cuvee Extra Virgin Olive Oil
1 large onion
4 medium carrot, peeled and cut into 1 inch dice
5 cloves garlic, minced
1 1⁄2 cups red wine
1 pound dried great northern beans, soaked overnight & rinsed
1 can diced tomatoes, 28 ounce can, in juice
4 cups beef stock (can substitute chicken or vegetable stock, if desired)
2 dried whole bay leaves
4 inches fresh rosemary
2 tablespoons VSOP California Cuvee Extra Virgin Olive Oil

Preheat the oven to 350 degrees Fahrenheit. 
Season the lamb with salt and pepper. Dredge the lamb in flour. In a large pot with a lid or dutch oven set over medium-high flame, heat 1/4 cup of olive oil. Evenly brown the lamb in the Extra Virgin Olive Oil for about five minutes.
Remove the lamb and add the onions and carrots. Sauté the vegetables for approximately two minutes until onions are translucent. Add the garlic and sauté for an additional minute until fragrant.
To the same pot add the wine scraping all the browned bits of flour from the bottom of the pot. Simmer for approximately two minutes. Add the reserved lamb, pre-soaked beans, tomatoes, stock, bay leaves, rosemary and stir to combine. Adjust the seasoning and place the covered pot in a preheated oven for three hours.
Remove the bay leaves and rosemary stem/s. Re-adjust the seasoning and serve the warm stew drizzled with additional VSOP California Cuvee EVOO and warm crusty bread.Serves 8.


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