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Lamb stew In a Jiffy

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Lamb stew In a Jiffy

Lamb stew is a delicious twist on your basic beef stew, adding a sweetness and richness from the lamb. This stew comes together very quickly, so it’s an easy weeknight meal.

When buying lamb, choose organic and grass-fed if possible. Grass-fed lamb has about 25% more beneficial omega-3 fatty acids than standard lamb. While we normally associate omega-3s with fish and nuts/seeds, grass-fed lamb can actually provide about half as many fatty acids as fish on an once-by-once basis.

Quick Lamb Stew

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 4, Phase 3

Quick Lamb Stew

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
  • Sea salt and black pepper
  • 4 carrots, cut into 3-inch sticks
  • 1 onion, sliced
  • 1 cup quartered crimini (baby bella) or button mushrooms
  • 2 teaspoons fresh thyme leaves
  • 1 bay leaf
  • 1/2 tablespoon arrowroot powder
  • 2 1/2 cups low-sodium chicken broth
  • 2 cups chopped fresh tomatoes (or 14.5-ounce can diced tomatoes)
  • 4 ounces green beans, cut into small pieces (about 1 cup)
  • 1 cup fresh flat-leaf parsley, chopped

Instructions

  1. Heat 1 tablespoon of the oil in a wide pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
  2. Add the carrots, onion, mushrooms, thyme, bay leaf, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Stir in the arrowroot. Add 1/2 cup of the broth and scrape up any brown bits.
  3. Add the remaining broth, tomatoes, and beans. Simmer until the vegetables are tender, 10 to 15 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.
  4. To freeze: Cool the stew to room temperature and spoon into a freezer container or bag. Freeze for up to 3 months. To cook, thaw the stew in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.
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