Lima bean & ham stew with pistou
Ragout and stew
This recipe arose out of my efforts to use meat more as a flavoring than the centerpiece of a meal. It's a classic, hearty farmhouse combination that gets a boost of bright flavor from the parsley-rosemary pistou. I prefer it as a drier stew, but by adding more stock it also works well as a soup. The perfect dish after a long day out in the snow.
Share:
0
17
0
Comments