Eats: Spring Lamb Stew

10:30 AM


This was pretty good for a cold spring night. However, there is A LOT of parsley, I would honestly just go by personal taste with that. 

  • Get
  • 2  tablespoons  olive oil
  • 1 1/2  pounds  lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
  • kosher salt and black pepper
  • carrots, cut into 3-inch sticks
  • onion, sliced
  • 1  tablespoon  all-purpose flour
  • 1/2  cup  dry white wine
  • 2  cups  low-sodium chicken broth
  • 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

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.
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.
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.

Eat :)

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6 Musings

  1. I love a good stew. Mine usually contains beef. Yours looks great Sara! Glad you enjoyed.

  2. Oh, so great to see. I'm planning on stew tonight.


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