adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb Stew with Vegetables
Lamb Stew with Vegetables
0 Likes
Prep Time:
30 minutes
Total Time:
1 hour
Try a savory lamb and sweet pea stew simmered in flavorful chicken broth for a delicious dinner option.
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
Instructions:
  • Prepare your 4-quart Dutch oven by spraying it with cooking spray and heating it over medium-high heat. Add the lamb and onion, cooking for about 5 minutes. Stir occasionally until the lamb is browned on all sides.
  • Sprinkle in the flour and cook for 1 minute, stirring constantly. Pour in the wine and simmer for 2 minutes. Add the broth and cover, then simmer for 10 minutes.
  • Add a medley of potatoes, carrots, radishes, and thyme to the pot. Simmer uncovered for 12 minutes or until the lamb and potatoes are tender. Introduce peas to the mix and simmer for an additional 5 minutes, ensuring the peas are tender. Finish by stirring in parsley, salt, and pepper. Before serving, remember to remove the thyme sprigs.

Similar Recipes