Serves: 5
Total Calories: 145
1. Sprinkle lamb cubes with sugar. Heat oil in Dutch oven over medium heat until hot. Add lamb cook and stir until browned.
2. Stir in flour, parsley, salt, thyme, pepper and garlic. Cook 1 minute, stirring constantly.
3. Gradually stir in water, wine and Worcestershire sauce. Add bay leaf. Bring to a boil. Reduce heat to low cover and simmer 1 1/2 hours or until lamb is tender, stirring occasionally.
4. Stir in carrots, celery, onions and potatoes. Cover simmer an additional 30 to 45 minutes or until vegetables are tender. Remove bay leaf.
Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 480 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 4 g 20% * Cholesterol: 120 mg 40% * Sodium: 590 mg 25% * Total Carbohydrate: 42 g 14% * Dietary Fiber: 7 g 28% * Sugars: 11 g * Protein: 41 g * Vitamin A: 650% * Vitamin C: 30% * Calcium: 8% * Iron: 30% * Dietary Exchanges: 2 1/2 Starch, 1 Vegetable, 4 1/2 Lean Meat or 2 1/2 Carbohydrate, 1 Vegetable, 4 1/2 Lean Meat
This Old-Fashioned Lamb Stew recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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