Lamb Ragoût

Name: Lamb Ragoût
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

12 ingredients

3 steps

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

Directions

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.