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Lamb Stew with Vegetables

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Lamb Stew with Vegetables
  • Prep 30 min
  • Total 60 min
  • Servings 6
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Looking for dinner made using sweet peas? Then serve this hearty stew made using lamb, veggies and Progresso™ chicken broth.
Updated Oct 19, 2016

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
Make With
Make With
Gold Medal Flour

Steps

  • 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

250 Calories, 7g Total Fat, 28g Protein, 17g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
250
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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