Lamb Ragoût Recipe

Name: Lamb Ragoût
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds lean boneless lamb; 1 1/2 cups dry red wine; 2 teaspoons cracked pepper; 8 large round red potatoes, quartered; 4 cups pearl onions; 1/2 cup all-purpose flour; Vegetable cooking spray; 1 teaspoon vegetable oil; 4 cups chopped tomato; 3 cups canned no-salt-added beef broth, undiluted; 2 tablespoons brown sugar; 1/2 teaspoon salt

Servings: persons

1 1/2 pounds lean boneless lamb
1 1/2 cups dry red wine
2 teaspoons cracked pepper
8 large round red potatoes, quartered
4 cups pearl onions
1/2 cup all-purpose flour
Vegetable cooking spray
1 teaspoon vegetable oil
4 cups chopped tomato
3 cups canned no-salt-added beef broth, undiluted
2 tablespoons brown sugar
1/2 teaspoon salt

1
Trim fat from meat. Cut meat into bite-size pieces; place in a shallow dish. Combine wine and pepper. Pour over meat, stirring to coat. Cover and marinate in refrigerator 2 hours.
2
Cook potato and onions in a Dutch oven in boiling water to cover 15 minutes. Drain and set aside.
3
Remove meat from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil, and set aside. Sprinkle flour over meat, stirring to coat. Coat Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add meat, and cook 6 minutes or until browned; stirring often. Add reserved marinade, chopped tomato, and remaining 3 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender. Add potato and onions; cook 10 minutes or until bubbly.

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds lean boneless lamb, 1 1/2 cups dry red wine, 2 teaspoons cracked pepper, 8 large round red potatoes, quartered, and more.

Yes, Lamb Ragoût falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Ragoût

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