|Lamb for stew||1 Pound, cut into 1 inch cubes|
|Brown gravy mix||5⁄8 Ounce (1 Package)|
|All purpose flour||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Worcestershire sauce||1⁄2 Teaspoon|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Carrots||3 Medium, cut into chunks|
|Celery stalks||2 , cut into chunks|
|Potatoes||2 , peeled and cubed|
|Water||1 Cup (16 tbs)|
In 3-quart microproof casserole, combine lamb and gravy mix.
Cook, uncovered, on 70 (roast) 10 minutes, stirring once during cooking time.
Add remaining ingredients.
Cook, covered, on 50 (simmer) 30 to 35 minutes, or until meat and vegetables are tender.
Stir once during cooking time.
Let stand 3 to 4 minutes before serving.
Serving size: Complete recipe
Calories 1681 Calories from Fat 371
% Daily Value*
Total Fat 41 g63.4%
Saturated Fat 14.5 g72.7%
Trans Fat 0 g
Cholesterol 489.8 mg163.3%
Sodium 3215.3 mg134%
Total Carbohydrates 139 g46.2%
Dietary Fiber 16.1 g64.6%
Sugars 14.3 g
Protein 169 g338.5%
Vitamin A 623.9% Vitamin C 156.6%
Calcium 23.1% Iron 101.7%
*Based on a 2000 Calorie diet