LAMB STEW WITH VEGETABLES

Lamb Stew with Vegetables image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 13

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1 1/2 lb lamb stew meat, cut into 1/2-inch pieces
1/2 cup finely chopped onion (1 medium)
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup dry white wine
3 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
8 oz small red potatoes, quartered
4 oz ready-to-eat baby-cut carrots
4 oz radishes, halved
4 sprigs fresh thyme
1 cup frozen sweet peas (from 12-oz bag)
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add lamb and onion; cook 5 minutes, stirring occasionally, until lamb is brown on all sides.
Add flour; cook 1 minute, stirring constantly. Stir in wine; simmer 2 minutes. Stir in broth. Cover; simmer 10 minutes.
Add potatoes, carrots, radishes and thyme. Simmer uncovered 12 minutes or until lamb and potatoes are tender. Add peas; simmer 5 minutes or until peas are tender. Stir in parsley, salt and pepper. Remove thyme sprigs before serving.

Nutrition Facts : Calories 250, Carbohydrate 17 g, Fiber 3 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg