Fall Stew

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Fall StewRecipe
4 servings (serving size: 2 cups)


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2 teaspoons olive oil
3/4 pound lean boned leg of lamb or lean, boned chuck roast, cut into 1-inch cubes
1 cup chopped Vidalia or other sweet onion
1 cup chopped celery
3/4 cup chopped carrot
3 garlic cloves, minced
1/2 cup dry red wine
1 1/2 cups cubed baking potato
1 cup chopped peeled rutabaga
1 cup chopped peeled turnip
1/2 teaspoon salt
7 (10 1/2-ounce) cans low-salt chicken broth or 8 cups homemade chicken stock
2 bay leaves
1/2 cup chopped plum tomato
1/2 cup chopped zucchini
1/4 cup chopped fresh cilantro
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper


Heat oil in a large Dutch oven; add lamb, browning on all sides. Add onion, celery, carrot, and garlic; sauté 5 minutes. Add the wine, and cook 3 minutes, stirring frequently.

Add potato and next 5 ingredients (potato through bay leaves); bring to a boil. Reduce heat to medium; cook 1 hour and 20 minutes or until vegetables are tender. Add tomato and remaining ingredients; cook an additional 10 minutes. Discard bay leaves.

Created date

October 2003

Nutritional Information

Calories 312
Caloriesfromfat 29 %
Fat 10.2 g
Satfat 2.6 g
Monofat 5.4 g
Polyfat 1.4 g
Protein 26.3 g
Carbohydrate 30.7 g
Fiber 4.6 g
Cholesterol 54 mg
Iron 6.2 mg
Sodium 595 mg
Calcium 88 mg