Green Bean and Lamb Stew
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Green Bean and Lamb Stew calories by ingredient
Introduction
This is an updated (and healthier) version of a stew a Lebanese friend taught me how to make years ago.This recipe is excellent for cold days when you want to eat something hearty and filling, but don't want to settle for a fatty stew. I usually serve this over some brown rice with a side of grilled or steamed veggies because I'm crazy about my veggies.
Feel free to omit the hot sauce and replace the lamb for beef.. in fact you can even choose not to use meat at all, in which case simply double the amount of chopped tomatoes you use and add a little less tomato juice. I implore you though, please DON'T skip the cinnamon. It really ties the dish together. This is an updated (and healthier) version of a stew a Lebanese friend taught me how to make years ago.
This recipe is excellent for cold days when you want to eat something hearty and filling, but don't want to settle for a fatty stew. I usually serve this over some brown rice with a side of grilled or steamed veggies because I'm crazy about my veggies.
Feel free to omit the hot sauce and replace the lamb for beef.. in fact you can even choose not to use meat at all, in which case simply double the amount of chopped tomatoes you use and add a little less tomato juice. I implore you though, please DON'T skip the cinnamon. It really ties the dish together.
Number of Servings: 8
Ingredients
1lbs Lamb Shank (feel free to use low-fat beef flank)
1lbs Green Beans
4 Large tomatoes, chopped (about 2 cups)
3 Garlic cloves, minced
1/2 Red Bell Pepper, chopped
1/2 Green Bell Pepper, chopped
1/2 Yellow Bell Pepper, chopped
1 Large Onion, chopped
3 cans low-sodium Campbells tomato juice (about 1 1/2 to 2 cups from the big bottles)
1tbsp Cinnamon
A pinch of salt and pepper
1tbsp Hot Sauce
1tbsp Butter
Directions
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.
Member Ratings For This Recipe
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