This is a recipe I brought back from Arles and I offer it as I received it because the notes are interesting. I used only 1 pound of lamb - a package from MacDonald Farms that I think cost about $5.00. I also added some fingerling potatoes. This stretches the meat without making the stew any less delicious. I left it in the oven for close the three hours and it was meltingly tender but the beans still had a good texture. It is very filling and very healthy.

The only non-local ingredients were the olives and olive oil. The rest came from the farmers market or my garden. It was a great way to use the end of season tomatoes, which just had their bad bits trimmed out and the rest tossed in. Exact measures are not important. Use what you have. - Susan


A wonderful fall stew which originally used mutton (grown sheep) and now we make with lamb. This is a dish often served to the mariners of the Rhone as they passed through the inns at Arles, working the barges up the Rhone to Lyon. It is tremendously nourishing, and fills the kitchen with aromas magic and alluring. Even if you're not much of a lamb person.... I urge you to try this. You'll be converted.

Preparation time: 30 minutes; cooking time: 2-3 hours; Serves 6.

Ingredients:
• One kilo leg or shoulder of lamb (2.2 lbs) (You can also purchase the same weight in lamb stew meat)
• 3 tablespoons olive oil (enough to cover the bottom of your pot)
• 2 slices bacon chopped in small pieces
• one onion quartered
• 2 tomatoes quartered
• 2 carrots cut in bite size pieces
• 1 large turnip quartered
• heart of celery quartered and chopped coarsely
• 3 cups dry white wine (or the whole bottle... your choice)
• 300 grams dry white beans (10 oz) (soaked in water overnight)
• 100 grams of black olives (4 oz)
• 3 bay leaves
• a pinch of nutmeg
• 3 garlic cloves, crushed and chopped
• water to cover
• salt and pepper to taste

Cut your meat into large cubes, (or alternatively ask the butcher to do this for you).

In a large deep dish frying pan, heat the olive oil, add the bits of bacon and onion and stir till lightly browned, add the meat and brown quickly over a high flame till caramelized. Add the tomatoes, the carrots the turnip, the celery heart, the white beans, the garlic, the olives, nutmeg, salt and pepper.

Pour in the white wine. At this point, you can continue cooking the stew in the deep dish pan, or transfer it to a tian or clay pot that can go in the oven. Cover with water and cook either over a low flame for 2 hours, or in the oven at 180C/375F for the same length of time.

Enjoy with hearty country bread and red wine.