Lamb and Vegetable Stew

Description
Chockful of tender lamb, this hearty stew is a delicious departure from the standard beef version. Lamb stew meat is tasty, inexpensive and underused—at least on this side of the Atlantic.

Ingredients

 * 1/2 cup Atkins Quick Quisine™ Bake Mix
 * 1 teaspoon salt
 * 1/2 teaspoon Pepper
 * 2 pounds lamb Stew Meat
 * 2 tablespoons Olive Oil
 * 2 Garlic cloves, passed through a press
 * 1 teaspoon dried Oregano
 * 1 (14 1/2-ounce) can diced tomatoes
 * 1/2 cup water
 * 1 tablespoon Red Wine Vinegar
 * 1 packet sugar substitute
 * 2 cups Green Beans, cut into 1-inch pieces
 * 2 small Yellow Squash or Zucchini, cut into 1-inch pieces

Directions
1. Combine bake mix, salt and pepper in a shallow bowl. Dredge lamb pieces in mixture. In a large Dutch oven or pot with a tight-fitting lid, heat oil over medium heat. Brown lamb in batches; transfer to a plate. 2. Add garlic and oregano to Dutch oven and cook, stirring, for 1 minute. Return lamb and accumulated juices to Dutch oven. Add tomatoes, water, vinegar and sugar substitute. Bring to a boil; reduce heat to low, and simmer until lamb is almost tender, 1 hour and 15 minutes. 3. Add green beans and squash to Dutch oven; mix well. Cook, partially covered, until vegetables are tender, 15 minutes.