Quick Spring Lamb and Vegetable Stew

Photo by Quentin Bacon
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 372 calories
    • Calories 41 calories from fat
    • Fat 17 g
    • Sat Fat 5 g
    • Cholesterol 98 mg
    • Sodium 731 mg
    • Protein 35 g
    • Carbohydrate 16 g
    • Sugar 7 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 79 mg


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


  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.