Lamb and Bean Ragout

This saucy lamb-and-vegetable stir-fry has all the flavors of French stew, but is ready in 30 minutes.

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  • Makes: 4 servings
  • Makes: 4 to 5 servings
  • Prep: 25 mins

Lamb and Bean Ragout

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Directions

  1. Trim fat from lamb or beef. Partially freeze meat. Thinly slice across grain into bite-size strips. Set aside. Cut any large mushrooms in half. Set aside.
  2. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add onions; stir-fry for 3 minutes. Add mushrooms, squash, and basil; stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables from the wok.
  3. Add meat to the hot wok. Stir-fry for 2 to 3 minutes or until cooked through. Return cooked vegetables to the wok.
  4. Add undrained tomatoes, drained beans, salt, and pepper. Stir all ingredients together. Cook and stir for 3 to 4 minutes more or until slightly thickened. Serve immediately over hot cooked pasta. Garnish with basil sprigs, if desired. Makes 4 to 5 servings.
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Nutrition Facts (Lamb and Bean Ragout)

  • Per serving:
  • 439 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 29 mg chol. ,
  • 644 mg sodium ,
  • 73 g carb. ,
  • 26 g pro.
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