Lamb Stew with Mixed Vegetables

Lamb Stew with Mixed VegetablesRecipe
4 Servings

Cost per Serving:



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2 pounds boneless lamb stew meat
Salt and pepper
2 tablespoons unsalted butter
1 onion, chopped
1 (14.5 oz.) can low-sodium beef broth
1 (14.5 oz.) can diced tomatoes
2 tablespoons all-purpose flour
1 (1 lb.) bag frozen mixed vegetables, thawed


Prep: 15 Minutes
Cook: 6 Hours

Pat lamb dry; season with salt and pepper. Melt 1 Tbsp. butter in a large skillet over medium-high heat. Working in batches, brown lamb on all sides, 5 minutes per batch. Transfer to a slow cooker.

Add onion to skillet and cook, stirring, until lightly browned, 3 minutes. Add broth and tomatoes. Increase heat to high and bring to a boil, stirring to pick up any browned bits in skillet. Pour tomato mixture over lamb in slow cooker. Cover; cook on low for 6 hours, until lamb is tender.

Strain stew; set aside meat and liquid. (You should have about 2 cups liquid.) In a bowl, using a fork, mix 1 Tbsp. butter with flour into a crumbly paste.

Bring stew liquid to a boil in a large saucepan over high heat. Whisking constantly, stir a few pieces of flour mixture into liquid. Continue until mixture is used up and liquid has thickened.

Reduce heat to medium; stir in lamb and vegetables. Cook until warmed through, 10 minutes. Season with salt and pepper. Serve hot.

Created date

April 2007

Nutritional Information

Calories 509
Fat 24 g
Satfat 11 g
Protein 51 g
Carbohydrate 19 g
Fiber 3 g
Cholesterol 173 mg
Sodium 642 mg