Nutritional Info

Nutrition Facts

Serving Size 1 (528g)

Calories 488
Calories from Fat 89 (18%)
Amount Per Serving %DIV
Total Fat 9.8g 15%
Saturated Fat 5.1g 26%
Monounsaturated Fat 3.8g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 32.1mg 11%
Sodium 959.6mg 42%
Potassium 2779.6mg 59%
Total Carbohydrate 68.7g 23%
Dietary Fiber 7.2g 29%
Sugars 20g
Protein 36.9g 74%

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Recipe Description
Use whatever lamb meat is available. I've made it with stewing pieces. Dress it up with fresh thyme for a garnish.
Prep time
5 min
Cook time
55 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
2 Teaspoon(t)  vegetable oil
1 Pound(lb)  lamb, cut into 1- to 2-inch cubes
8   pearl onions, peeled and halved
1 Pound(lb)  bag baby-cut carrots
8   small red or white new potatoes (about 1 pound), scrubbed and halved
1/2 Pound(lb)  rutabaga or turnip, peeled and cubed
1 Tablespoon(T)  red currant jelly
2 Tablespoon(T)  unbleached, all-purpose white flour
1 1/2 Cup(c)  reduced-sodium, defatted beef broth or water
4 Clove(clv)  garlic, chopped
1/2 Cup(c)  dry red wine
1 Teaspoon(t)  kosher salt
1/2 Teaspoon(t)  freshly ground pepper, or to taste
1   bay leaf
5 1/2 Teaspoon(t)  dried thyme


Preheat the oven to 325°F.

Heat the oil in a 21/2- to 3-quart Dutch oven or large skillet.

Brown the lamb, remove to a plate, and stir the onions, carrots, potatoes, rutabaga, jelly, and 1 tablespoon of water into the pot.

Cook until the vegetables are brown in spots.

Return the meat to the pot.

Dust the flour into the pot and stir until it darkens in color.

Pour a small amount of broth into the pot while scraping the bottom with a wooden spatula or spoon.

Then pour in the remaining broth and the remaining ingredients.

Cover and place in the oven (or transfer from the skillet to an ovenproof casserole).

Bake for 45 minutes.

Additional notes

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Lamb Stew
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