Quick Spring Lamb and Vegetable Stew
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
- kosher salt and black pepper
- 4 carrots, cut into 3-inch sticks
- 1 onion, sliced
- 1 tablespoon all-purpose flour
- ½ cup dry white wine
- 2 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes, drained
- 4 ounces green beans, cut into small pieces (about 1 cup)
- 1 cup fresh flat-leaf parsley, chopped
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