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Quick Spring Lamb and Vegetable Stew

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.