Lamb Stew
- Servings: 6
A one-pot meal loaded with hearty ingredients and lengthy simmering to give you tender lamb, veggies and noodles that melt in your mouth!
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Ingredients
| 6 oz | No Yolks® Dumplings |
| 1 Tbsp | olive oil |
| 1 lb | lamb stew meat, cut into 1-1/2 inch chunks |
| 2 cups | leeks, white part only, chopped |
| 2 | garlic cloves, minced |
| 1/3 cup | dry red wine |
| 2 cups | (14 1/2 oz.) crushed tomatoes |
| 1 cup | beef broth |
| 1/4 tsp | ground black pepper |
| 1 tsp | dried rosemary, crushed |
| 1 tsp | salt |
| 2 cups | (10 oz.) frozen cut green beans, thawed |
Directions
- Prepare noodles according to package directions.
- Heat oil in large heavy-bottomed pot over medium heat. Add lamb, half at a time, and brown on all sides. Remove when done.
- Add leeks, garlic and wine to pot and scrape up browned bits in bottom of pot. Cook for 2 minutes, stirring occasionally.
- Add tomatoes, broth, pepper and rosemary. Bring to a simmer. Return lamb to pot. Cover and cook over low heat for 1 hour.
- Stir in green beans and salt.
- Serve over noodles.
