Rating: 3 stars
188 Ratings
  • 5 star values: 57
  • 4 star values: 25
  • 3 star values: 39
  • 2 star values: 25
  • 1 star values: 42

Hearty, satisfying, and warming, this lamb and vegetable stew is prepared in a single large pot. First, you’ll cut the lamb steaks into small pieces and brown the meat, then transfer it to a plate. Next, you’ll cook the carrots and onion, before adding a tablespoon of flour, which helps to thicken the brothy stew as it cooks. Simmer the remaining ingredients for about 10 minutes more, stir it all together, and you’re done. Since our recipe boasts carrots, green beans, and tomatoes, you won’t feel guilty about this all-in-one meal. On a chilly night, it’s the ideal simple supper.

Sara Quessenberry

Gallery

Credit: Quentin Bacon

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

372 calories; calories from fat 41%; protein 35g; carbohydrates 16g; sugars 7g; fiber 4g; fat 17g; saturated fat 5g; calcium 79mg; iron 4mg; sodium 731mg; cholesterol 98mg.
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