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Lamb-and-Chestnut Stew

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Served with polenta, this stew is flavored with sage, rosemary, and sun-dried cranberries.

Source: Martha Stewart Living, November 2001
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Ingredients

Directions

Cook's Notes

Stews are best when cooked the day before they are served. Store in the refrigerator, covered, overnight. When ready to serve, place the covered stew over medium-low heat, until hot. Just before the stew is ready, prepare the polenta.

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