Lamb Stew With Spring Vegetables

Lamb Stew With Spring Vegetables
Photo by Oxmoor House

Ingredients

  • ¼ teaspoon pepper
  • 1 ½ pounds lamb stew meat, cut into 1/2-inch pieces
  • ½ cup finely chopped onion
  • ¼ teaspoon pepper
  • 1 ½ pounds lamb stew meat, cut into 1/2-inch pieces
  • ¼ pound radishes, halved
  • ½ cup finely chopped onion
  • + 21 more ingredients
    • ¼ pound radishes, halved
    • Cooking spray
    • Cooking spray
    • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
    • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
    • 2 tablespoons all-purpose flour
    • 2 tablespoons all-purpose flour
    • 4 thyme sprigs
    • 4 thyme sprigs
    • ½ teaspoon salt
    • ½ teaspoon salt
    • ½ pound small red potatoes, quartered
    • ¼ pound baby carrots
    • 1 cup frozen green peas
    • ½ cup dry white wine
    • ½ pound small red potatoes, quartered
    • 2 tablespoons chopped fresh parsley
    • ¼ pound baby carrots
    • 1 cup frozen green peas
    • ½ cup dry white wine
    • 2 tablespoons chopped fresh parsley

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion; cook 5 minutes or until browned on all sides. Add flour and cook, stirring constantly, 1 minute. Stir in wine, and simmer 2 minutes. Add chicken broth; simmer, covered, 10 minutes or until lamb is ten...

View full recipe at My Recipes

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