Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Lamb Stew With Spring Vegetables

 
One serving costs about $4.25 One serving costs about $4.25

$4.25 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 soup,lunch,main course,main dish,dinner
spoonacular Score:88%

Spoonacular Score: 88%

 

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.

Cabernet Sauvignon, Chablis, and Malbec are great choices for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Noble Vines 337 Lodi Cabernet Sauvignon with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Noble Vines 337 Lodi Cabernet Sauvignon

337 Cabernet Sauvignon exudes vibrant aromas of black cherry, ripe currant, fresh herbs and lightly roasted coffee. Smooth tannins and balanced acidity support core flavors of blackberry, black cherry and chocolate, intertwined with spicy black pepper accents on the finish. This wine can be enjoyed on its own or with herb-roasted pork loin, baked chicken or barbecued steak and sauteed mushrooms.

» Get this wine on Wine.com

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 pepper
black 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
2 lb
2 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 pepper
some
black 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
2 lb boneless lamb shoulder
2 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: $4.43
Ingredient
1/2 pound trimmed baby carrots
1 bay leaf
4 cups canned beef stock
some black pepper
1 can diced canned tomatoes
4 carrot
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 cup dry white wine
3 tablespoons flour
2 garlic cloves
2 pounds boneless lamb shoulder
1 onion
1 cup peas
1/2 pound potatoes
3 tablespoons vegetable oil
1/2 pound white onions
Price
$0.85
$0.02
$3.09
$0.01
$0.88
$0.43
$0.01
$0.16
$1.63
$0.03
$0.13
$8.00
$0.24
$1.29
$0.30
$0.15
$0.50
$17.72

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.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Cooking Tips

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • 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.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • 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.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
532 Calories
40g Protein
19g Total Fat
46g Carbs
73% Health Score
Limit These
Calories
532
27%

Fat
19g
29%

  Saturated Fat
11g
72%

Carbohydrates
46g
16%

  Sugar
17g
19%

Cholesterol
91mg
30%

Sodium
1002mg
44%

Alcohol
3g
17%

Get Enough Of These
Protein
40g
82%

Vitamin A
18521IU
370%

Vitamin B3
14mg
73%

Vitamin B12
3µg
64%

Selenium
39µg
57%

Manganese
1mg
56%

Potassium
1967mg
56%

Zinc
7mg
52%

Vitamin C
42mg
51%

Phosphorus
509mg
51%

Vitamin B6
0.98mg
49%

Iron
8mg
47%

Vitamin B2
0.78mg
46%

Copper
0.91mg
46%

Fiber
10g
41%

Vitamin B1
0.58mg
39%

Folate
140µg
35%

Vitamin K
35µg
34%

Magnesium
124mg
31%

Vitamin B5
2mg
21%

Vitamin E
2mg
17%

Calcium
167mg
17%

covered percent of daily need

Related Recipes