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Lamb Stew with Mixed Vegetables

Prep time 15 mins
Cook time 6 hrs
Yield 4 Servings

Ingredients

  • 2 pounds boneless lamb stew meat
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 1 (14.5 oz.) can low-sodium beef broth
  • 1 (14.5 oz.) can diced tomatoes
  • 2 tablespoons all-purpose flour
  • 1 (1 lb.) bag frozen mixed vegetables, thawed

Nutrition Information

  • calories 509
  • fat 24 g
  • satfat 11 g
  • protein 51 g
  • carbohydrate 19 g
  • fiber 3 g
  • cholesterol 173 mg
  • sodium 642 mg

How to Make It

  1. Pat lamb dry; season with salt and pepper. Melt 1 Tbsp. butter in a large skillet over medium-high heat. Working in batches, brown lamb on all sides, 5 minutes per batch. Transfer to a slow cooker.

  2. Add onion to skillet and cook, stirring, until lightly browned, 3 minutes. Add broth and tomatoes. Increase heat to high and bring to a boil, stirring to pick up any browned bits in skillet. Pour tomato mixture over lamb in slow cooker. Cover; cook on low for 6 hours, until lamb is tender.

  3. Strain stew; set aside meat and liquid. (You should have about 2 cups liquid.) In a bowl, using a fork, mix 1 Tbsp. butter with flour into a crumbly paste.

  4. Bring stew liquid to a boil in a large saucepan over high heat. Whisking constantly, stir a few pieces of flour mixture into liquid. Continue until mixture is used up and liquid has thickened.

  5. Reduce heat to medium; stir in lamb and vegetables. Cook until warmed through, 10 minutes. Season with salt and pepper. Serve hot.