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January Lamb Stew
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What Can I Bring?
She's already made a name for herself as "the cake mix doctor, " and now author Anne Byrn has taken on potluck recipes in her new "What Can I Bring? Cookbook" (Workman Publishing, $14.95). Does the name sound familiar? That's because Byrn was inspired by this very column.
This satisfying meal in a bowl comes together in no time, and it's perfect for a winter supper or a casual gathering with friends, even if it isn't January. Our tester, Deborah Geering, loved the rich aroma of this stew, but liked it even more after adding half a cup of red wine at the same time as the broth. You can also add some potatoes, cut into 1-inch pieces, with the carrots.
Carry it in quart jars or plastic storage containers and reheat at your destination. Serve it with crusty bread and a glass of red wine.
Hands on time: 30 minutes Total time: 1 hour and 15 minutes Serves: 8
Ingredients:
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2 tablespoons olive oil
2 pounds lamb (stew meat or leg), cut into cubes
2 medium onions, chopped
8 garlic cloves, minced
1 quart low-sodium chicken or beef broth
2 (15-ounce) cans white beans, rinsed and drained
4 carrots, peeled and cut into 1-inch pieces
1 tablespoon fresh rosemary leaves, crushed and chopped
1 bay leaf
Salt and freshly ground pepper to taste
Instructions:
In a large, heavy saucepan over medium heat, add the oil. Add the lamb and brown well on all sides, 4 to 5 minutes (do in 2 batches if necessary). Remove the browned lamb and set aside. In the same pot, cook the onions and garlic, stirring occasionally, until they begin to brown, about 3 minutes. Add the broth and let it come to a simmer, scraping the bottom of the pan to loosen the cooked bits. Add the reserved lamb, white beans, carrots, rosemary and bay leaf. Cover the pan and reduce the heat as needed to let the stew simmer until the meat is cooked through and tender, about 1 hour. Season with salt and pepper to taste. Remove and discard the bay leaf before serving.
Nutrition:
Per serving: 401 calories (percent of calories from fat, 39), 30 grams protein, 31 grams carbohydrates, 7 grams fiber, 17 grams fat (6 grams saturated), 64 milligrams cholesterol, 325 milligrams sodium.
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