Lamb and Vegetable Stew

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Here's a low-fat soup that combines a plain yogurt mixture to lamb and vegetables for a delicious dinner recipe.

R089977
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
80 mins
Servings:
5
Yield:
8 cups

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 cup 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

  • ½ cup plain low-fat yogurt or dairy sour cream

  • 3 tablespoon 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 (per serving)

365 Calories
9g Fat
32g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 365
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 75mg 25%
Sodium 397mg 17%
Total Carbohydrate 32g 12%
Total Sugars 4g
Protein 30g
Vitamin C 20.7mg 104%
Calcium 131.3mg 10%
Iron 4mg 22%
Potassium 1037mg 22%
Folate, total 72.6mcg
Vitamin B-12 2.6mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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