Quick Spring Lamb and Vegetable Stew

Quick Spring Lamb and Vegetable Stew

Quick Spring Lamb and Vegetable Stew


30 minutes

Details
  • Servings:   4
  • Calories:   428
  • Protein:   43g
  •  
  • Fiber:   6g
  • Sugar:   11g
  • Carb Total:   18g
  •  
  • Trans Fat:   1g
  • Saturated:   5g
  • Fat Total:   18g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • french
Ingredients
  • 2 tablespoons olive oil
  • 1 ½ pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
  • kosher salt and black pepper
  • 4 carrots, cut into 3-inch sticks
  • 1 onion, sliced
  • 1 tablespoon all-purpose flour
  • ½ cup dry white wine
  • 2 cups low-sodium chicken broth
  • 1 14.5-ounce can diced tomatoes, drained
  • 4 ounces green beans, cut into small pieces (about 1 cup)
  • 1 cup fresh flat-leaf parsley, chopped
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