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Lamb Stew with Vegetables

lamb stew with vegetables Entree
Lamb Stew with Vegetables
  • Prep 30 min
  • Total 60 min
  • Servings 6

Looking for dinner made using sweet peas? Then serve this hearty stew made using lamb, veggies and Progresso™ chicken broth.

Updated October 19, 2016
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

  • 1 1/2
    lb lamb stew meat, cut into 1/2-inch pieces
  • 1/2
    cup finely chopped onion (1 medium)
  • 2
    tablespoons Gold Medal™ all-purpose flour
  • 1/2
    cup dry white wine
  • 3 1/2
    cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 8
    oz small red potatoes, quartered
  • 4
    oz ready-to-eat baby-cut carrots
  • 4
    oz radishes, halved
  • 4
    sprigs fresh thyme
  • 1
    cup frozen sweet peas (from 12-oz bag)
  • 2
    tablespoons chopped fresh parsley
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon pepper

Steps

Hide Images
  • 1
    Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add lamb and onion; cook 5 minutes, stirring occasionally, until lamb is brown on all sides.
  • 2
    Add flour; cook 1 minute, stirring constantly. Stir in wine; simmer 2 minutes. Stir in broth. Cover; simmer 10 minutes.
  • 3
    Add potatoes, carrots, radishes and thyme. Simmer uncovered 12 minutes or until lamb and potatoes are tender. Add peas; simmer 5 minutes or until peas are tender. Stir in parsley, salt and pepper. Remove thyme sprigs before serving.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
250
% Daily Value
Total Fat
7g
0%
Saturated Fat
2 1/2g
0%
Sodium
370mg
0%
Total Carbohydrate
17g
0%
Dietary Fiber
3g
0%
Protein
28g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Vegetable; 3 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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