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Stew

Spring Lamb and Vegetable Stew
Ingredients
6 tablespoons all-purpose flour, divided
1 1/4 lb boneless stew lamb meat, raw, in 1- to 2-inch chunks
1 tablespoon canola oil
1 tablespoon Inspirations Rosemary Dipping oil
2 teaspoon Nature's Place Minced garlic
1 cup water
1 pouch Nature's Place Chicken Flavored Liquid broth Concentrate
1/2 cup dry white wine
1/2 cup French Dijon Simmer sauce
2 teaspoon chopped Nature's Place organic mint, divided
2 teaspoon chopped Nature's Place organic tarragon, divided
2 teaspoon chopped Nature's Place organic rosemary, divided
1 lb asparagus, tough ends trimmed, cut into 1-inch piece
1 1/2 cup frozen peas
1/2 cup Sour Cream, reduced fat
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Spring Lamb and Vegetable Stew

Spring Lamb and Vegetable Stew

Spring Lamb and Vegetable Stew
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:90 minutes
directions
1. Place 3 Tbsp. of the flour in a large resealable plastic bag. Add lamb, seal the bag, and shake to coat lamb with flour.
2. In a large stockpot, heat canola oil and dipping oil over medium heat. Remove lamb from the plastic bag, shaking off excess flour, and add to the pot in a single layer. Cook the meat, stirring frequently, over medium-high heat until browned on all sides, about 7 to 8 minutes. Add garlic and continue cooking and stirring another 1 to 2 minutes, until garlic is fragrant.
3. Add water, broth concentrate, wine, simmer sauce, and 1 tsp. each of mint, tarragon, and rosemary. Cover pot and bring to a boil, then lower heat and simmer until lamb is tender, about 1 hour.
4. Add asparagus, peas, and remaining mint, tarragon, and rosemary. Simmer until asparagus is barely tender, about 7 to 8 minutes.
5. While stew simmers, stir sour cream and remaining 3 Tbsp. flour together in a small bowl. Stir this mixture into the stew and continue to simmer until stew thickens slightly, 3 to 5 minutes. Serve hot.
Source: Hannaford fresh Magazine, March - April 2011
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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