6 oz No Yolks®® Dumplings
1 Tbsp olive oil
1 lb lamb stew meat, cut into 1-1/2 inch chunks
2 cups leeks, white part only, chopped
2 each garlic cloves, minced
1/3 cup dry red wine
2 cups (14 1/2 oz.) crushed tomatoes
1 cup beef broth
1/4 tsp ground black pepper
1 tsp dried rosemary, crushed
1 tsp salt
2 cups (10 oz.) frozen cut green beans, thawed

Cooking Directions:

1.  Prepare noodles according to package directions.

2.  Heat oil in large heavy-bottomed pot over medium heat.  Add lamb, half at a time, and brown on all sides.  Remove when done. 

3.  Add leeks, garlic and wine to pot and scrape up browned bits in bottom of pot.  Cook for 2 minutes, stirring occasionally.

4.  Add tomatoes, broth, pepper and rosemary.  Bring to a simmer.  Return lamb to pot. Cover and cook over low heat for 1 hour.

5.  Stir in green beans and salt.

6.  Serve over noodles.