Fall Stew

HOWARD L. PUCKETT

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 29%
  • Fat: 10.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 26.3g
  • Carbohydrate: 30.7g
  • Fiber: 4.6g
  • Cholesterol: 54mg
  • Iron: 6.2mg
  • Sodium: 595mg
  • Calcium: 88mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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