Lamb and Green Bean Stew with Spelt

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Yield
4 servings (serving size: 2 cups)
Domenica Marchetti
May 2003
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 398
  • Caloriesfromfat 20%
  • Fat 8.8g
  • Satfat 2.7g
  • Monofat 3g
  • Polyfat 0.8g
  • Protein 36.8g
  • Carbohydrate 47.8g
  • Fiber 10.9g
  • Cholesterol 92mg
  • Iron 6mg
  • Sodium 823mg
  • Calcium 99mg

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.

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