Lamb Stew

  • Servings: 6

A one-pot meal loaded with hearty ingredients and lengthy simmering to give you tender lamb, veggies and noodles that melt in your mouth!


6 ozNo Yolks® Dumplings
1 Tbspolive oil
1 lblamb stew meat, cut into 1-1/2 inch chunks
2 cupsleeks, white part only, chopped
2garlic cloves, minced
1/3 cupdry red wine
2 cups(14 1/2 oz.) crushed tomatoes
1 cupbeef broth
1/4 tspground black pepper
1 tspdried rosemary, crushed
1 tspsalt
2 cups(10 oz.) frozen cut green beans, thawed


  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.