No Yolks® with Lamb Stew

No Yolks®
No Yolks® with Lamb Stew

No Yolks® Extra Broad Noodles provide a hearty base for this traditional lamb stew with fresh vegetables and herbs. No other noodle will do.

4-6 servings


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6 ounces NO YOLKS® Dumplings
1 tablespoon olive oil
1 pound lamb stew meat in 1 1/2-inch chunks
2 leeks, white parts only, chopped
2 garlic cloves, minced
1/3 cup dry red wine
1 can (14.5 ounces) crushed tomatoes 
1 cup beef broth
1/4 teaspoon pepper
1 teaspoon crushed, dried rosemary
1 teaspoon salt
2 cups frozen cut green beans, thawed


Prep: 10 Minutes
Cook: 1 Hours

Prepare noodles according to package directions.
Heat oil in large heavy-bottomed pot over medium heat. Add lamb, half at a time, and brown on all sides. Remove when done. Add leeks, garlic and wine to pot and scrape up browned bits on bottom of pot. Cook for 2 minutes, stirring occasionally. Add tomatoes, broth, pepper and rosemary. Bring to a simmer. Return lamb to pot. Cover and cook over low heat for 1 hour. Stir in green beans and salt.  
Serve over noodles.


Created date

October 2014