Ingredients
The following ingredients have 4 Servings
- 1 1/2 lb lamb stew meat, cut into 1/2-inch pieces
- 1/2 cup finely chopped onion (1 medium)
- 2 tablespoons Gold Medal™ all-purpose flour
- 1/2 cup dry white wine
- 3 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
- 8 oz small red potatoes, quartered
- 4 oz ready-to-eat baby-cut carrots
- 4 oz radishes, halved
- 4 sprigs fresh thyme
- 1 cup frozen sweet peas (from 12-oz bag)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instruction
- Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add lamb and onion; cook 5 minutes, stirring occasionally, until lamb is brown on all sides.
- Add flour; cook 1 minute, stirring constantly. Stir in wine; simmer 2 minutes. Stir in broth. Cover; simmer 10 minutes.
- Add potatoes, carrots, radishes and thyme. Simmer uncovered 12 minutes or until lamb and potatoes are tender. Add peas; simmer 5 minutes or until peas are tender. Stir in parsley, salt and pepper. Remove thyme sprigs before serving.
