Ingredients
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
Preparation
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.
