Quick Spring Lamb and Vegetable Stew

Quick Spring Lamb and Vegetable Stew
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By May, 2009

Nutritional Information

  • 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 .

Quick Tip

Red pot on a stove
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.

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