Health

Weight Watchers Winter Warmer Stew

Yum. How good does this Lamb, Barley and Rosemary Stew look! What’s even better is this dish is Weight Watcher’s approved 🙂

The recipe serves four, so with a family of five I would double this recipe (below) and freeze some portions for quick, easy and healthy lunches. I often double the recipe on soups, slow cookers and stews so my husband and I have cheap, easy and healthy meals to take to work.

So for a yummy winter stew to warm you up, here is the Weight Watchers Lamb, Barley and Rosemary Stew…

Lamb, Barley and Rosemary Stew

9 ProPoints values

Prep time: 25 minutes

Cook time: 55 minutes

Serves: 4

Ingredients

1 tbs olive oil

500 g lean lamb topside steak, (buy 550g rump) fat trimmed, cut into 2cm pieces

1 medium brown onion, finely chopped

2 medium carrot, peeled, chopped

2 individual celery sticks, trimmed, chopped

1 tsp rosemary, dried

1/2 cup(s) pearl barley, (100g)

300 g potato, (pontiac) peeled, chopped

400 g canned diced tomatoes

2 cup(s) chicken stock, (500ml salt-reduced)

200 g green beans, trimmed

1/4 cup(s) fresh flat-leaf parsley

Instructions

Heat half the oil in a large saucepan over high heat. Add lamb and cook, in batches, turning, for 2–3 minutes or until browned. Transfer to a bowl.
Heat remaining oil in same pan over medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 5–6 minutes or until softened. Add rosemary and cook for 1 minute or until fragrant
Add barley, potatoes, tomatoes and stock and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 35 minutes or until barley is just tender (add a little water if mixture is becoming too thick)
Add lamb to pan and simmer, covered, for 5–10 minutes or until lamb is just cooked through.
Meanwhile, boil, steam or microwave beans until just tender. Drain. Sprinkle stew with parsley and serve with beans
Serving suggestion: Serve with a slice of crusty bread, such as ciabatta. Add 3 ProPoints values per serve for a 35g slice.