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Lamb Ragoût

Yield 9 (1 1/2-cup) servings.

Ingredients

  • 1 1/2 pounds lean boneless lamb
  • 1 1/2 cups dry red wine
  • 2 teaspoons cracked pepper
  • 8 large round red potatoes, quartered
  • 4 cups pearl onions
  • 1/2 cup all-purpose flour
  • Vegetable cooking spray
  • 1 teaspoon vegetable oil
  • 4 cups chopped tomato
  • 3 cups canned no-salt-added beef broth, undiluted
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt

Nutrition Information

  • calories 239
  • caloriesfromfat 17 %
  • fat 4.4 g
  • satfat 1.4 g
  • monofat 1.6 g
  • polyfat 0.7 g
  • protein 19.4 g
  • carbohydrate 30.4 g
  • fiber 0.0 g
  • cholesterol 48 mg
  • iron 0.0 mg
  • sodium 201 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from meat. Cut meat into bite-size pieces; place in a shallow dish. Combine wine and pepper. Pour over meat, stirring to coat. Cover and marinate in refrigerator 2 hours.

  2. Cook potato and onions in a Dutch oven in boiling water to cover 15 minutes. Drain and set aside.

  3. Remove meat from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil, and set aside. Sprinkle flour over meat, stirring to coat. Coat Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add meat, and cook 6 minutes or until browned; stirring often. Add reserved marinade, chopped tomato, and remaining 3 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender. Add potato and onions; cook 10 minutes or until bubbly.

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