Green Bean and Lamb Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1lbs Lamb Shank (feel free to use low-fat beef flank)1lbs Green Beans4 Large tomatoes, chopped (about 2 cups)3 Garlic cloves, minced1/2 Red Bell Pepper, chopped1/2 Green Bell Pepper, chopped1/2 Yellow Bell Pepper, chopped1 Large Onion, chopped3 cans low-sodium Campbells tomato juice (about 1 1/2 to 2 cups from the big bottles)1tbsp CinnamonA pinch of salt and pepper1tbsp Hot Sauce1tbsp Butter
Melt the butter in a large pot, and leave on medium heat.
Cut the lamb (or beef) into 1/2 inch strips.
Add the minced garlic, onions and lamb. Cook until the onions become a little translucent.
Add the cinnamon and stir well.
Add the bell peppers, tomatoes and green beans. Cover and cook for 1 hour on medium to low heat, stirring occasionally.
Add the tomato juice and cook for another 15 minutes, stirring occasionally.
Add salt, pepper, hot sauce and more cinnamon (if you want) to taste.
Makes about 8 to 10 1-cup servings (depending on how much tomato juice you used) and can be frozen.
Number of Servings: 8
Recipe submitted by SparkPeople user MUNKZILLA.
Cut the lamb (or beef) into 1/2 inch strips.
Add the minced garlic, onions and lamb. Cook until the onions become a little translucent.
Add the cinnamon and stir well.
Add the bell peppers, tomatoes and green beans. Cover and cook for 1 hour on medium to low heat, stirring occasionally.
Add the tomato juice and cook for another 15 minutes, stirring occasionally.
Add salt, pepper, hot sauce and more cinnamon (if you want) to taste.
Makes about 8 to 10 1-cup servings (depending on how much tomato juice you used) and can be frozen.
Number of Servings: 8
Recipe submitted by SparkPeople user MUNKZILLA.
Nutritional Info Amount Per Serving
- Calories: 142.9
- Total Fat: 3.4 g
- Cholesterol: 36.3 mg
- Sodium: 143.2 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 4.5 g
- Protein: 14.5 g
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