Lamb Stew
A one-pot meal loaded with hearty ingredients and lengthy simmering to give you tender lamb, veggies and noodles that melt in your mouth!
Ingredients
- 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 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
Directions
- Prepare noodles according to package directions.
- Heat oil in large heavy-bottomed pot over medium heat. Add lamb, half at a time, and brown on all sides. Remove when done.
- Add leeks, garlic and wine to pot and scrape up browned bits in bottom of pot. Cook for 2 minutes, stirring occasionally.
- Add tomatoes, broth, pepper and rosemary. Bring to a simmer. Return lamb to pot. Cover and cook over low heat for 1 hour.
- Stir in green beans and salt.
- Serve over noodles.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
