Quick Spring Lamb and Vegetable Stew

Quick Spring Lamb and Vegetable Stew
Quentin Bacon
Make an extra batch of this freezer-friendly stew and save for a night when you’re even more pressed for time.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
30
minutes

Ingredients

2
tablespoons
olive oil
1 1/2
pounds
lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
kosher salt and black pepper
4
carrots, cut into 3-inch sticks
1
onion, sliced
1
tablespoon
all-purpose flour
1/2
cup
dry white wine
2
cups
low-sodium chicken broth
1
14.5-ounce can diced tomatoes, drained
4
ounces
green beans, cut into small pieces (about 1 cup)
1
cup
fresh flat-leaf parsley, chopped

Directions

  1. Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
  2. Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.
  3. Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.
  4. To freeze: Cool the stew to room temperature and spoon into a freezer container or bag. Freeze for up to 3 months. To cook, thaw the stew in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.
Sara Quessenberry
April 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 41 %
  • Protein 35 g
  • Carbohydrate 16 g
  • Sugar 7 g
  • Fiber 4 g
  • Fat 17 g
  • Sat Fat 5 g
  • Calcium 79 mg
  • Iron 4 mg
  • Sodium 731 mg
  • Cholesterol 98 mg
What does this mean? See Nutrition 101.