Lamb and Vegetable Stew Recipe
Cook Time: 90 Minutes
Phase: Phase 3
0 1/2 servings
1 tsp Salt
0 1/2 tsp Black Pepper
2 lb Lamb Cubed For Stew or Kabob (Lean Only, Trimmed to 1/4" Fat)
3 tbsp Light Olive Oil
1 tsp Garlic
1 tsp, leaves Oregano
1 14.5 oz can Diced Tomatoes
0 1/2 cup Tap Water
1 tbsp Red Wine Vinegar
1 individual packet Sucralose Based Sweetener (Sugar Substitute)
2 cup Green Snap Beans
2 medium Zucchini
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 1/2 cup.
- Combine 1/2 cup baking mix, salt and pepper in a shallow bowl. Dredge lamb pieces in mixture. In a large Dutch oven or pot with a tight-fitting lid, heat 2 tablespoons oil over medium heat. Brown lamb in batches, adding the last tablespoon of oil before browning the last third of the cubes; transfer to a plate.
- Add garlic (minced) and oregano to Dutch oven and cook, stirring, for 1 minute. Return lamb and accumulated juices to Dutch oven. Add tomatoes, water, vinegar and sugar substitute.
- Bring to a boil; reduce heat to low, and simmer until lamb is almost tender, 1 hour and 15 minutes. Add trimmed and cut green beans and diced zucchini to the Dutch oven; mix well. Cook, partially covered, until vegetables are tender, 15 minutes. Each serving is about 1 1/3 cups stew.
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