Lamb Stew with Mixed Vegetables

Name: Lamb Stew with Mixed Vegetables
Prep time: 6 h 15 min
Cook time: 6 h 15 min
Total time: 6 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 411 grams low-sodium beef broth; 411 grams diced tomatoes; 2 Tbsps all-purpose flour; 454 grams frozen mixed vegetables, thawed; 907 grams boneless lamb stew meat; 1 onion, chopped; 4 servings Salt and pepper; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Lamb Stew with Mixed Vegetables a try. One serving contains 491 calories, 53g of protein, and 19g of fat. This recipe serves 4. It is perfect for Autumn. Head to the store and pick up beef broth, canned tomatoes, vegetables, and a few other things to make it today. To use up the mixed vegetables you could follow this main course with the Pumpkin Pie Dessert as a dessert. From preparation to the plate, this recipe takes around 6 hours and 15 minutes.

Instructions

Pat lamb dry; season with salt and pepper. Melt 1 Tbsp. butter in a large skillet over medium-high heat. Working in batches, brown lamb on all sides, 5 minutes per batch.

Ingredients you will need

Salt And Pepper

Butter

Lamb

Equipment you will use

Frying Pan

Transfer to a slow cooker.

Equipment you will use

Slow Cooker

Add onion to skillet and cook, stirring, until lightly browned, 3 minutes.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add broth and tomatoes. Increase heat to high and bring to a boil, stirring to pick up any browned bits in skillet.

Ingredients you will need

Tomato

Broth

Equipment you will use

Frying Pan

Pour tomato mixture over lamb in slow cooker. Cover; cook on low for 6 hours, until lamb is tender.

Ingredients you will need

Tomato

Lamb

Equipment you will use

Slow Cooker

Strain stew; set aside meat and liquid. (You should have about 2 cups liquid.) In a bowl, using a fork, mix 1 Tbsp. butter with flour into a crumbly paste.

Ingredients you will need

Butter

All Purpose Flour