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Lamb and Green Bean Stew with Spelt

Yield 4 servings (serving size: 2 cups)
You can substitute pork or beef for the lamb, but we know you'll love the flavor of this tasty lamb stew.

Ingredients

  • Cooking spray
  • 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

Nutrition Information

  • calories 398
  • caloriesfromfat 20 %
  • fat 8.8 g
  • satfat 2.7 g
  • monofat 3 g
  • polyfat 0.8 g
  • protein 36.8 g
  • carbohydrate 47.8 g
  • fiber 10.9 g
  • cholesterol 92 mg
  • iron 6 mg
  • sodium 823 mg
  • calcium 99 mg

How to Make It

  1. 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.