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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
1 1/2 pounds lean boneless lamb |
1 1/2 cups dry red wine |
2 teaspoons cracked pepper |
8 large round red potatoes, quartered |
4 cups pearl onions |
1/2 cup all-purpose flour |
vegetable cooking spray |
1 teaspoon vegetable oil |
4 cups chopped tomato |
3 cups canned no-salt-added beef broth, undiluted |
2 tablespoons brown sugar |
1/2 teaspoon salt |
Directions:
1. Trim fat from meat. Cut meat into bite-size pieces; place in a shallow dish. Combine wine and pepper. Pour over meat, stirring to coat. Cover and marinate in refrigerator 2 hours.
2. Cook potato and onions in a Dutch oven in boiling water to cover 15 minutes. Drain and set aside.
3. Remove meat from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil, and set aside. Sprinkle flour over meat, stirring to coat. Coat Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add meat, and cook 6 minutes or until browned; stirring often. Add reserved marinade, chopped tomato, and remaining 3 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender. Add potato and onions; cook 10 minutes or until bubbly.
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