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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 308.8
  • Total Fat: 13.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,269.2 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 28.0 g

View full nutritional breakdown of Boingo's Lamb Stew calories by ingredient
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Boingo's Lamb Stew

Submitted by: BOINGO1

Introduction

A hearty and filling stew.

Switch to fresh tomatoes and low-sodium broth to make a lower-sodium recipe.
A hearty and filling stew.

Switch to fresh tomatoes and low-sodium broth to make a lower-sodium recipe.

Number of Servings: 12

Ingredients

    2 pounds of lamb's neck meat for stewing
    2 tablespoons olive oil
    8 cups beef broth
    1 large diced sweet onion
    3/4 of a 1-lb package of peeled baby carrots
    3 white potatoes, diced
    1 28-ounce can of Hunts diced tomatoes
    1 16-ounce can of Bush's navy beans

    Season to taste with:
    2-3 cloves of garlic
    2 dried bay leaves
    about 1/2 tablespoon black pepper
    about 1/2 tablespoon salt
    abotu 1 tablespoon thyme
    about 1 tablespoon sage

Directions

Heat the olive oil in a skillet and brown the lamb on all sides. Continue cooking just a little longer until the juices collect in the skillet.

Meanwhile, put the beef broth in a crock pot and set the pot to high heat. Add the diced onion, carrots, diced potatoes, and tomatoes. Rinse the beans in a strainer, then add those. Crush the garlic into the pot and add the other spices.

Remove the lamb from the skillet and blot it with paper towels.

Skim the fat from the pan drippings either with a gravy separator or refrigeration. Add the drippings to the stew and discard the fat.

Add the lamb meat to the stew. Cook for 2-3 hours or until the meat is falling off the bones and the vegetables are tender.

Optional: If you don't like the bones in the stew, you can put the meat into a cook's mesh bag and cook until the meat falls off the bones. Just before serving, pull out the bag - separate -- then add the meat to the stew and discard the bones.

If you prefer a thicker broth, dissolve about 1 tablespoon cornstarch in the warm broth, then add it back to the stew.


Number of Servings: 12

Recipe submitted by SparkPeople user BOINGO1.






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