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Lamb Stew with Vegetables

Lamb Stew with Vegetables

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By Betty Crocker Kitchens

Updated Oct 19, 2016

Lamb Stew with Vegetables

Lamb Stew with Vegetables

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Prep Time 30 min
Total 60 min
Servings 6
Ingredients 13

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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

Gold Medal Flour

Instructions

Step
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.
Step
2

Add flour; cook 1 minute, stirring constantly. Stir in wine; simmer 2 minutes. Stir in broth. Cover; simmer 10 minutes.
Step
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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