Volumetrics Nouveau Lamb Stew
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 305.7
- Total Fat: 6.0 g
- Cholesterol: 74.8 mg
- Sodium: 746.0 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 6.0 g
- Protein: 28.9 g
View full nutritional breakdown of Volumetrics Nouveau Lamb Stew calories by ingredient
Introduction
An updated satisfying main dish from the Volumetrics Eating Plan book whcih decreases the calories and fat and adds Mediterranean inspired flavors. An updated satisfying main dish from the Volumetrics Eating Plan book whcih decreases the calories and fat and adds Mediterranean inspired flavors.Number of Servings: 4
Ingredients
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1 t extra virgin olive oil
1 lb boneless lamb soulder, excess fat removed, cut in 1 in pieces
1C chopped onions
1/2 t salt
pinch freshly ground black pepper
1C nonfat, reduced sodium beef broth
1.5 C peeled, diced boiling potatoes
2 C peeled, chopped turnips
1 C peeled, thickly sliced carrots
1 C sliced celery
1/2 t dried thyme
1/2 t chopped garlic
2T cornstarch
2 T dry red wine
11C frozen peas, thawed
Directions
Lightly coat 4 to 5 quart heavy pot or dutch oven with cooking spray. Add the oil and heat over medium high heat.
Add the lamb, and cook; stirring occasionally, until the lamb is lightly browned. Stir in the onions,salt, and pepper and cook 5 minutes. Add the broth and enough water to cover the meat. Bring to a simmer, stirring occasionally. Cover the pot and cook 1 hour, stirring occasionally.
Add the potatoes, turnips, carrots, celery, thyme, and garlic. Add more water if necessary, to barely covall all the ingredients. Bring back to a simmer, stirring and cook, uncovered 30 minutes.
Whisk the cornstarch and wine in a small bowl until smooth. Stir the cornstarch mixture and peas into the stew. Raise the heat to medium high and cook, stirring until slightly thickened and bubbly about 3 minutes. Taste for seasoning and add more salt and pepper if needed.
Number of Servings: 4
Recipe submitted by SparkPeople user HILLRUNNER.
Add the lamb, and cook; stirring occasionally, until the lamb is lightly browned. Stir in the onions,salt, and pepper and cook 5 minutes. Add the broth and enough water to cover the meat. Bring to a simmer, stirring occasionally. Cover the pot and cook 1 hour, stirring occasionally.
Add the potatoes, turnips, carrots, celery, thyme, and garlic. Add more water if necessary, to barely covall all the ingredients. Bring back to a simmer, stirring and cook, uncovered 30 minutes.
Whisk the cornstarch and wine in a small bowl until smooth. Stir the cornstarch mixture and peas into the stew. Raise the heat to medium high and cook, stirring until slightly thickened and bubbly about 3 minutes. Taste for seasoning and add more salt and pepper if needed.
Number of Servings: 4
Recipe submitted by SparkPeople user HILLRUNNER.
Member Ratings For This Recipe
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CD8822731
