First start with sauteing a chopped onion with 2 tsp olive oil a stew pot.
Next add 1 lb ground lamb raise the heat to high.
Stir in 1 Tbs minced garlic
1 Tbs fresh rosemary or 2 tsp dried
1 tsp Worcestershire sauce
one beef bouillon reconstituted in microwave or 1 tsp concentrated beef broth
1/2 tsp dried thyme
1/4 tsp black pepper
Continue to cook, stirring frequently until all the lamb is crumbled and browned. About 5 or 6 minutes.
Meanwhile, rinse and drain 2 (15oz) cans of cannellini (white kidney) beans
Stir in a can of stewed tomatoes and 1 cup of white wine.
Cover the pot and bring the stew to a boil. When the pot boils, uncover it and cook at rolling boil for 5 minutes.
Gently stir in the reserved beans and cook a few more minutes to heat the beans through.
A delicious fuss free meal in under 20 minutes!