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Lamb and Vegetable Stew

Makes: 5 servings Yield: about 8 cups
Prep 30 mins Cook 50 mins
Lamb and Vegetable Stew
Ingredients
  • 1  pound  lean boneless lamb, cut into 3/4-inch cubes
  • 1  tablespoon  cooking oil
  • 1 14  ounce can  beef broth
  • 1  cup  dry red wine or beef broth
  • 1  tablespoon  snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 2  cloves  garlic, minced
  • 1  bay leaf
  • 2  cups  cubed, peeled butternut squash
  • 1  cup  1/2-inch slices peeled parsnip
  • 1  cup  chopped, peeled sweet potato
  • 1  cup  sliced celery (2 stalks)
  • 1  medium  onion, cut into thin wedges
  • 1/2  cup  plain low-fat yogurt or dairy sour cream
  • 3  tablespoons  all-purpose flour
Directions

1. In a large saucepan brown meat, half at a time, in hot oil; drain fat. Return all meat to pan. Stir in broth, wine, dried thyme (if using), garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

2. Stir in squash, parsnip, sweet potato, celery, and onion. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.

3. In a small bowl combine yogurt, fresh thyme (if using), and flour. Stir 1/2 cup of the hot liquid into the yogurt mixture. Add yogurt mixture to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper.

4. Makes 5 servings (about 8 cups)

Nutrition Facts (Lamb and Vegetable Stew)
  • Servings Per Recipe 5,
  • cal. (kcal) 365,
  • Fat, total (g) 9,
  • chol. (mg) 75,
  • sat. fat (g) 2,
  • carb. (g) 32,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 4,
  • pro. (g) 30,
  • vit. A (RE) 0,
  • vit. A (IU) 8066,
  • vit. C (mg) 21,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 397,
  • Potassium (mg) 1037,
  • calcium (mg) 131,
  • iron (mg) 4,
  • Vegetables () 1,
  • Starch () 2,
  • Lean Meat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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