Quick Spring Lamb and Vegetable Stew
Serves 4| Hands-On Time: | Total Time:
- 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
- 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.
- 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.
- 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.
- 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.
- Per Serving
- Calories 372Calories From Fat 41%
- Protein 35g
- Carbohydrate 16g
- Sugar 7g
- Fiber 4g
- Fat 17g
- Sat Fat 5g
- Calcium 79mg
- Iron 4mg
- Sodium 731mg
- Cholesterol 98mg
What does this mean? See Nutrition 101 .
This stew is perfect for a busy weeknight because it uses a quick-cooking, tender cut of lamb. After you return the lamb to the pot in the last step, serve the stew as soon as possible, to keep the lamb from becoming tough.