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Lamb Stew With Spring Vegetables

 
One serving costs about $4.63 One serving costs about $4.63

$4.63 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 spring,fall,winter,easter,dairy-free,healthy,dairy free lunch,main course,main dish,dinner
spoonacular Score:91%

Spoonacular Score: 91%

 

Lamb Stew With Spring Vegetables might be just the main course you are searching for. For $4.25 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 532 calories, 41g of protein, and 19g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. 1 person were impressed by this recipe. A mixture of thyme, pepper, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is great. Try Lamb Stew With Spring Vegetables, LAMB STEW with SPRING VEGETABLES, and Lamb Stew with Spring Vegetables for similar recipes.

Ingredients

Servings:
0.5 lb
0.5 lb trimmed baby carrots
trimmed baby carrots
1
1  bay leaf
bay leaf
4 cups
4 cups canned beef stock
canned beef stock
some
some black bell pepper
black bell pepper
1 can
1 can diced canned tomatoes
diced canned tomatoes
4
4  carrot
carrot
1 tsp
1 tsp dried rosemary
dried rosemary
1 tsp
1 tsp dried thyme
dried thyme
0.5 cups
0.5 cups dry white wine
dry white wine
3 Tbsps
3 Tbsps flour
flour
2
2  garlic cloves
garlic cloves
1.26 lb
1.26 lb boneless lamb shoulder
boneless lamb shoulder
1
1  onion
onion
1 cup
1 cup peas
peas
0.5 lb
0.5 lb potatoes
potatoes
some
some salt
salt
3 Tbsps
3 Tbsps vegetable oil
vegetable oil
0.5 lb
0.5 lb white onions
white onions
0.5 lb trimmed baby carrots
0.5 lb
trimmed baby carrots
1  bay leaf
1
bay leaf
4 cups canned beef stock
4 cups
canned beef stock
some black bell pepper
some
black bell pepper
1 can diced canned tomatoes
1 can
diced canned tomatoes
4  carrot
4
carrot
1 tsp dried rosemary
1 tsp
dried rosemary
1 tsp dried thyme
1 tsp
dried thyme
0.5 cups dry white wine
0.5 cups
dry white wine
3 Tbsps flour
3 Tbsps
flour
2  garlic cloves
2
garlic cloves
1.26 lb boneless lamb shoulder
1.26 lb
boneless lamb shoulder
1  onion
1
onion
1 cup peas
1 cup
peas
0.5 lb potatoes
0.5 lb
potatoes
some salt
some
salt
3 Tbsps vegetable oil
3 Tbsps
vegetable oil
0.5 lb white onions
0.5 lb
white onions


Instructions

  1. Cut the lamb into 2-inch pieces and pat dry. In a casserole over medium-high heat, warm the vegetable oil until hot. Add the lamb and salt and pepper and brown it on all sides. Transfer the lamb to a platter.
  2. Add the chopped onion and carrot to the casserole and cook over medium heat, stirring occasionally, for 3 minutes. Add the flour and cook, stirring, for 2 minutes. Add the stock, tomatoes, wine, garlic, rosemary, thyme, and bay leaf, and bring to a boil.
  3. Return the lamb to the casserole, cover, and simmer for 1 to 1 1/2 hours, or until it is tender.
  4. Using a fork, remove the lamb pieces to another casserole. Skim the fat from the surface of the cooking liquid and reduce the liquid over high heat until slightly thickened. Strain the thickened liquid over the lamb. Bring the mixture to a boil and add the onions. Simmer, covered, for 5 minutes. Add the carrots and potatoes, and simmer for 5 minutes. Add the peas and simmer for 5 minutes longer, or until the vegetables are tender.
  5. This recipe serves 4 to 6.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.81
Ingredient
½ pounds trimmed baby carrots
1 bay leaf
4 cups canned beef stock
some black bell pepper
1 can diced canned tomatoes
4 carrot
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ cups dry white wine
3 tablespoons flour
2 garlic cloves
2 pounds boneless lamb shoulder
1 onion
1 cup peas
½ pounds potatoes
3 tablespoons vegetable oil
½ pounds white onions
Price
$0.85
$0.02
$3.09
$1.50
$0.88
$0.43
$0.01
$0.16
$1.63
$0.03
$0.13
$8.00
$0.24
$1.29
$0.30
$0.17
$0.50
$19.22

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • get more health tips

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
555 Calories
41g Protein
19g Total Fat
51g Carbs
88% Health Score
Limit These
Calories
555
28%

Fat
19g
30%

  Saturated Fat
11g
72%

Carbohydrates
51g
17%

  Sugar
20g
23%

Cholesterol
91mg
30%

Sodium
1005mg
44%

Alcohol
3g
17%

Get Enough Of These
Protein
41g
83%

Vitamin A
20853IU
417%

Vitamin C
137mg
167%

Vitamin B3
15mg
77%

Vitamin B12
3µg
64%

Potassium
2123mg
61%

Manganese
1mg
60%

Vitamin B6
1mg
60%

Selenium
39µg
57%

Zinc
7mg
53%

Phosphorus
529mg
53%

Vitamin B2
0.85mg
50%

Iron
8mg
48%

Fiber
11g
47%

Copper
0.92mg
46%

Folate
174µg
44%

Vitamin B1
0.62mg
41%

Vitamin K
39µg
37%

Magnesium
133mg
33%

Vitamin E
3mg
25%

Vitamin B5
2mg
23%

Calcium
171mg
17%

covered percent of daily need

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