According to the food dictionary on Epicurious, stew is a "method of cooking by which food is barely covered with liquid and simmered slowly for a long period of time." However, this recipe proves that a rich flavorful stew can come together in under 30 minutes.

The key is to use a tender cut of meat like perfectly in-season Spring lamb. White wine, canned tomatoes, and store-bought chicken broth combine to make the simple sauce. To experiment with this quick-cooking stew,


Spring Lamb and Vegetable Stew

Spring Lamb and Vegetable Stew


  1. 2 tablespoons olive oil
  2. 1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
  3. kosher salt and black pepper
  4. 4 carrots, cut into 3-inch sticks
  5. 1 onion, sliced
  6. 1 tablespoon all-purpose flour
  7. 1/2 cup dry white wine
  8. 2 cups low-sodium chicken broth
  9. 1 14.5-ounce can diced tomatoes, drained
  10. 4 ounces green beans, cut into small pieces (about 1 cup)
  11. 1 cup fresh flat-leaf parsley, chopped


  1. Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
  2. Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.
  3. Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.

Serves 4.

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