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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (259g) Recipe makes 6 servings The following items or measurements are not included below: 1 1/2 stewing lamb 1 cloves |
||
| Calories 153 | ||
| Calories from Fat 85 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.5g | 14% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 211mg | 8% | |
| Potassium 573mg | 16% | |
| Total Carbohydrate 16.8g | 5% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 6.5g | ||
| Protein 3.5g | 6% | |
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Ingredients
- 1 1/2 stewing lamb or stewing beef, cut in 2 inch cubes and dusted with flour
- 1/4 cup vegetable oil or olive oil
- 1 cup chopped onion
- 1 chopped garlic clove
- 2 tablespoons chopped parsley or parsley flakes
- salt and pepper
- 1 (8 ounce) can tomato sauce
- 1 (14 1/2 ounce) can tomatoes
- 1/2 teaspoon sugar
- water (as needed)
- 1 1/2 lbs green beans, washed,trimmed of stems,and cut
Directions
1
In a 4 quart pot, saute onion and garlic in hot oil.2
Add meat and brown over medium heat.3
Add salt, pepper, parsley, tomatoes, tomatoe sauce, and sugar; bring to a boil and reduce heat.4
Stir and cook about 10 minutes.5
Add about 1/2 cup water; cover and cook over low heat for 1 hour.6
Add green beans.7
Add 1/2 cup of water and cook for another 45-60 minutes or until green beans are tender.8
Frozen green beans may be used, or canned green beans.9
This dish freezes very well.10
Be sure to coat meat with flour, this helps thicken the sauce.
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Browse similar recipes by category
- Course > Main Dish > Stews
- Main Ingredient > Meat > Lamb/Sheep
- Main Ingredient > Meat > Beef
- Preparation > Time to Make > < 4 hours
- Occasion > Everyday
Featured Reviews for This Recipe
From: Evalina
On Dec 10, 2006
This was really good!! My husband is not fond of stew, but even he admitted that this was great. Definitely a keeper! Thanks!
From: Nelly
On Mar 14, 2003
I have quite a collection of stew recipes, as my family love them in the winter, especially lamb stew. Yours was great, Dana, maybe it was the beans and parsley which I haven't used in stews before. I served it with potatoes - went down a treat. Rooting for you, girl. Nelly, UK.
From: Peter Pan
On Mar 8, 2003
Very easy and interesting flavor. I added 1/4 teaspoon of oregano to the stew and it was just to my liking. I cut down cooking time by steaming green beans after the beef was being cooked for 45 minutes. I then added the steamed green beans to the stew and cooked for 10 more minutes, just enough for the flavors to blend. Served mine with steamed Jasmine rice. Super delicious comfort food. Thanks for sharing your recipe.
From: TGirl,RN
On Mar 7, 2003
What a wonderful treat this was!! I'd never made anything out of lamb before--this recipe is simple to follow, very well written, and beyond delicious!! The lamb was so tender!! We served this stew over white rice, and of course, had warm rolls to soak up the sauce...Dana, this was outstanding!!! Definitely a keeper--thank you so much for sharing!! TERESA
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