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

 * ½ cup Atkins Quick Quisine™ bake mix
 * 1 teaspoon salt
 * ½ teaspoon pepper
 * 2 pounds lamb stew meat
 * 2 tablespoons olive oil
 * 2 garlic cloves, passed through a press
 * 1 teaspoon dried oregano
 * 1 (14½-ounce) can diced tomatoes
 * ½ 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.
 * 2) Dredge lamb pieces in mixture.
 * 3) In a large Dutch oven or pot with a tight-fitting lid, heat oil over medium heat.
 * 4) Brown lamb in batches; transfer to a plate.
 * 5) Add garlic and oregano to dutch oven and cook, stirring, for 1 minute.
 * 6) Return lamb and accumulated juices to dutch oven.
 * 7) Add tomatoes, water, vinegar and sugar substitute.
 * 8) Bring to a boil; reduce heat to low, and simmer until lamb is almost tender, 1 hour and 15 minutes.
 * 9) Add green beans and squash to Dutch oven; mix well.
 * 10) Cook, partially covered, until vegetables are tender, 15 minutes.