Lamb Stew
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
lamb shoulder -- cut into cubes |
|
2 |
tablespoons |
unsalted butter |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
black pepper |
|
2 |
large |
carrots -- sliced |
|
12 |
small |
new potatoes -- halved |
|
12 |
small |
pearl onions |
|
2 |
cloves |
garlic -- minced |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
|
1/2 |
teaspoon |
dried thyme |
|
1/2 |
teaspoon |
dried rosemary |
|
1 |
cup |
red wine |
|
1 |
cup |
low sodium beef broth |
|
1 |
whole |
bay leaf |
| Coat meat with salt and pepper. Heat butter in Dutch oven. Brown meat on all sides. Add garlic and cook for 30 seconds. Add wine and deglaze the pan. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a boil. Cover and reduce heat and simmer for 45 minutes. Add carrots, potatoes, and onions. Cook for 30 minutes. Makes 6 servings. |
| Per Serving: 562 Calories; 24g Fat (39.2% calories from fat); 24g Protein; 59g Carbohydrate; 7g Dietary Fiber; 75mg Cholesterol; 698mg Sodium. Exchanges: 2 1/2 Grain (Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. |