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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caesar Stew

Date Added: January 04, 2014


2 Pounds Lamb 2 Pounds Boneless shoulder of lamb
1 1/2 Cups Water 1 1/2 Cups Boiling water
3 Tablespoons Onions 3 Tablespoons Onion flakes minced
1 Unit Bay Leaf 1 Unit Bay leaf ground
3 Pounds Spinach 3 Pounds Spinach chopped
3 Cups Tomatoes 3 Cups Diced tomatoes (14.5 oz)
1 1/2 Teaspoons Salt 1 1/2 Teaspoons Salt and pepper to taste
1 Teaspoon Rosemary 1 Teaspoon Rosemary leaves chopped
1/2 Teaspoon Pepper 1/2 Teaspoon Ground black pepper coarse
2 Tablespoons All-Purpose Flour 2 Tablespoons All-purpose flour
2 Tablespoons Water 2 Tablespoons Cold water
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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.
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