Navajo Stew

Oxmoor House
4 quarts

Ingredients

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1 pound dried pinto beans
2 to 2 1/2 pounds boneless leg of lamb, cubed
2 medium onions, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 bay leaf
1 tablespoon chili powder
2 teaspoons salt
1/4 teaspoon whole peppercorns
6 cups water
2 (14 1/2-ounce) cans tomatoes, undrained and chopped
1 (15-ounce) can garbanzo beans, drained
1 (10-ounce) package frozen whole kernel corn
1 (10-ounce) package frozen green peas
4 carrots, scraped and sliced
4 potatoes, peeled and cubed
Tortillas

Preparation

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain beans; set aside.

Brown lamb, onion, and garlic in hot oil in a large Dutch oven. Add pinto beans, bay leaf, chili powder, salt, peppercorns, and water. Bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours.

Add remaining ingredients except tortillas; simmer, uncovered, 1 hour or until vegetables and lamb are tender. Remove bay leaf and peppercorns; discard. Serve stew with tortillas.

Add remaining ingredients except tortillas; simmer, uncovered, 1 hour or until vegetables and lamb are tender. Remove bay leaf and peppercorns; discard. Serve stew with tortillas.

Created date

February 2010