Lamb Stew With Spring Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
cooking spray |
1 1/2 pounds lamb stew meat, cut into 1/2-inch pieces |
1/2 cup finely chopped onion |
2 tablespoons all-purpose flour |
1/2 cup dry white wine |
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
1/2 pound small red potatoes, quartered |
1/4 pound baby carrots |
1/4 pound radishes, halved |
4 thyme sprigs |
1 cup frozen green peas |
2 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion; cook 5 minutes or until browned on all sides.
2. Add flour and cook, stirring constantly, 1 minute. Stir in wine, and simmer 2 minutes. Add chicken broth; simmer, covered, 10 minutes or until lamb is tender. Add potato, carrots, radishes, and thyme; simmer, uncovered, 12 minutes or until potato is tender. Add peas, and simmer 5 minutes. Stir in parsley, salt, and pepper. Discard thyme sprigs before serving.
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