You can substitute pork or beef for the lamb, but we know you'll love the flavor of this tasty lamb stew.
1 pound lamb stew meat
1 1/2 cups vertically sliced onion
2 garlic cloves, crushed
1/2 cup dry red wine
2 cups water
3/4 cup uncooked spelt (farro), rinsed and drained
1/2 cup tomato sauce
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound green beans, trimmed
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
2 tablespoons thinly sliced fresh basil
How to Make It
Heat a Dutch oven coated with cooking spray over medium-high heat. Add lamb; cook 5 minutes, browning on all sides. Add onion and garlic; sauté 8 minutes, stirring frequently. Add wine, scraping pan to loosen browned bits. Add water and next 7 ingredients (water through bay leaf); bring to a boil. Reduce heat, and simmer 1 1/2 hours or until lamb is tender. Discard bay leaf; sprinkle servings evenly with basil.