** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Trim excess fat from lamb and cut into 1-inch cubes.
2. Brown meat on all sides in fat trimmed from lamb.
3. Add boiling water, onion flakes, and bay leaf.
4. Cover and cook for 1 hour or until meat is tender.
5. Add chopped spinach to lamb with tomatoes, salt, rosemary, and pepper.
6. Cook for about 10 minutes or until spinach is done.
7. Blend flour with cold water and add to stew.
8. Cook for 1 minute or only until slightly thickened.
9. Serve as a one-dish meal. Yield: 6 servings.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Beef, Rosemary, Onion allergies.