Lamb and Vegetable Stew

lamb-vegetable-stewMake an extra batch of this freezer-friendly Lamb and Vegetable Stew and save for a night when you’re even more pressed for time.

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
  •  kosher salt and black pepper
  • 4 carrots, cut into 3-inch sticks
  • 1 onion, sliced
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups low-sodium chicken broth
  • 1 14.5-ounce can diced tomatoes, drained
  • 4 ounces green beans, cut into small pieces (about 1 cup)
  • 1 cup fresh flat-leaf parsley, chopped

Directions

  1. Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
  2. Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.
  3. Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.
  4. To freeze: Cool the stew to room temperature and spoon into a freezer container or bag. Freeze for up to 3 months. To cook, thaw the stew in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.