Quick Spring Lamb and Veggie Stew

It's 95 degrees at 7pm and the last thing anyone thinks they want is "stew".  But this "Spring" stew is light and really delicious in any weather.  I had it with a cool white wine and only wished I had some warm, crusty, buttered bread to sop up the broth.  The vegetables stayed crunchy and the lamb was flavorful and tender.  I threw it over pasta to please my troops.  Yum!

Quick Spring Lamb and Vegetable Stew

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INGREDIENTS

• • 2 tablespoons olive oil
  • 1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
  • kosher salt and black pepper
  • 4 carrots, cut into 3-inch sticks
  • 1 onion, sliced
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups low-sodium chicken broth
  • 1 14.5-ounce can diced tomatoes, drained
  • 4 ounces green beans, cut into small pieces (about 1 cup)
  • 1 cup fresh flat-leaf parsley, chopped

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INSTRUCTIONS

Heat 1 tablespoon of the oil in a large 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.

Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.

Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.T
o 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.