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1
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Cut lamb or beef into 1 inch chunks, and toss with flour, salt, and pepper in a bowl. Brown in a large Dutch oven with 2 T oil. Remove meat and set aside.
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2
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Add the onions and garlic and saute' until soft. Then add rosemary and chilies and stir 1 minute.
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3
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Add tomatoes (drained, but reserve the juice), cook 2-3 minutes. Add white wine and bring to a boil. Then add the broth and reserved tomato juice and bring to boil again. Add meat and cook for 1 hour with lid ajar.
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4
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Stir in beans, parsley, and salt and pepper just before serving. Serve over cooked pasta topped with parmesan cheese, or serve in bowl with crusty bread to soak up the juices.
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