Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lamb shoulder -- cut for stew
   2      cups          dried beans
   2      tablespoons   salad oil
   1      tablespoon    flour
   1                    garlic clove -- crushed
   2      cups          water
   2      tablespoons   tomato paste
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1      small         bay leaf
   1      pinch         thyme
   2      sprigs        parsley
   2      tablespoons   chopped parsley

Preparation:

Soak beans overnight. Cook in salted water for 45 minutes. Drain and set aside. Meanwhile, in Dutch oven or large, heavy saucepan, heat oil. Add meat and cook until browned on all sides. Pour fat off pan. Add flour and cook until well browned, stirring constantly. Add garlic and cook for 2 minutes. Add water, tomato paste, salt, pepper, bay leaf, thyme, and sprigs of parsley. Bring to boil. Cover and simmer for 45 minutes. Add beans. Bring to boil. Cover and simmer gently for 1 hour. Discard bay leaf and sprigs of parsley. Sprinkle with chopped parsley. Serve in deep serving dish or in individual casseroles. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin