Food Recipes Quick Spring Lamb and Vegetable Stew 3.2 (189) 5 Reviews All you need is one pot to bring this satisfying stew recipe together. By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines Updated on September 26, 2016 Print Share Share Tweet Pin Email Photo: Quentin Bacon Hands On Time: 15 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts 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. Ingredients 2 tablespoons olive oil 1 ½ 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 ½ 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 Directions 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. Print Nutrition Facts (per serving) 372 Calories 17g Fat 16g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 372 % Daily Value * Total Fat 17g 22% Saturated Fat 5g 25% Cholesterol 98mg 33% Sodium 731mg 32% Total Carbohydrate 16g 6% Total Sugars 7g Protein 35g Calcium 79mg 6% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.