Lamb Stew with Tomatoes and White Beans

I like to make meat stews on the weekend, when I have time to let them simmer properly. This one goes together fairly quickly, then bubbles happily away by itself while you go do something else. I used tomatoes that I froze last summer, thawed in the microwave, and their liquid. You could also add a little stock and/or red wine if you like.

1 lb stew lamb, trimmed of excess fat and connective tissue and cut into bite-sized pieces
olive oil
4-6 cloves garlic, minced
4 cups crushed or chopped tomatoes and their liquid (frozen or canned)
1 bay leaf
1/2 - 1 tsp dried thyme
3 cups cooked white beans
Salt and pepper to taste

Pat the meat dry with a paper towel, then sprinkle with salt and pepper.

Heat some olive oil in a Dutch oven. Add the lamb and brown on all sides. Pour off most of the fat, then add the garlic and saute for 2-3 minutes. Add the tomatoes, bay leaf, and thyme. Bring to a boil, then cover and reduce heat to low and simmer gently for about an hour.

Add the beans at the end of the cooking process, then season to taste with salt and pepper.

Serves about 4.