Tuesday, 29 December 2015

Quick Spring Lamb and Vegetable Stew

quick-spring-lamb-vegetable-stew

INGREDIENTS

  1. 2tablespoons olive oil
  2. 1 1/2pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
  3. kosher salt and black pepper
  4. 4carrots, cut into 3-inch sticks
  5. 1onion, sliced
  6. 1tablespoon all-purpose flour
  7. 1/2cup dry white wine
  8. 2cups low-sodium chicken broth
  9. 114.5-ounce can diced tomatoes, drained
  10. 4ounces green beans, cut into small pieces (about 1 cup)
  11. 1cup fresh flat-leaf parsley, chopped

DIRECTIONS

  1. Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
  2. Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.
  3. Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.
  4. To freeze: Cool the stew to room temperature and spoon into a freezer container or bag. Freeze for up to 3 months. To cook, thaw the stew in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.
  5. Source: realsimple.com

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