Not your Irish grandmother’s stew, this version was inspired by flavors from the south of France: figs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb.

Makes 2 servings, 1 1/2 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

8 ounces lean ground lamb, preferably leg (see Tips)
1 teaspoon extra-virgin olive oil
2 tablespoons plus 1 teaspoon minced garlic, divided
1 teaspoon herbes de Provence (see Tips)
1/4 cup dry red wine
1 14-ounce can reduced-sodium beef broth
2 teaspoons cornstarch
2 plum tomatoes, diced
1/4 cup chopped dried figs
2 tablespoons finely chopped, pitted green olives (see Tips)
1/8 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
1 teaspoon freshly grated lemon zest

1. Heat a large saucepan over medium heat. Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes. Transfer the lamb to a sieve set over a bowl to drain; discard the fat.
2. Wipe out the pan; add oil and heat over medium-high. Add 2 tablespoons garlic and herbes de Provence and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute.
3. Stir together broth and cornstarch in a small bowl. Add to the pan, increase heat to high, and bring to a simmer, stirring constantly. Add tomatoes, figs, olives and pepper and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook, stirring occasionally, until the tomatoes have broken down, about 5 minutes. Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes.
4. Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.

NUTRITION INFORMATION: Per serving: 313 calories; 10 g fat (2 g sat, 5 g mono); 73 mg cholesterol; 23 g carbohydrate; 28 g protein; 3 g fiber; 725 mg sodium; 701 mg potassium.
Nutrition bonus: Vitamin C (30% daily value), Zinc (29% dv), Potassium (19% dv), Iron & Vitamin A (15% dv).
1 1/2 Carbohydrate Servings

TIP: Tip: It’s not always easy to find lean lamb, but it’s easy to grind your own in a food processor. Choose a lean cut, such as leg or loin, trim any excess fat and cut into 3/4-inch pieces. Pulse in a food processor until uniformly ground, being careful not to overprocess. Or ask your butcher to grind a lean cut for you.

Ingredient Note: To make your own herbes de Provence, mix equal proportions dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.

Tip: Small amounts of olives can be purchased from bulk bins and salad bars.

MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 3 days.

This is a very yummy recipie. The kind of thing that you can make for dinner and the next day it will taste even better for lunch.

Anonymous, Toronto, ON

With 20 grams of fat per serving, someone please explain how this is healthy. High in calories, fat, and saturated fat. What!!!???

Colin, Louisville, KY

This is a wonderful stew! Great flavor with a hearty taste! As for the fat content, if you read carefully it is only 10 grams of fat with only 2 saturated. That is pretty low for a dinner!!! This is the type of stew that helps keep you on a healthy food track (since you don't feel like you're giving up everything that's tasty!).

Kay, Portland, OR

A very nice mix of flavors. Draining the lamb and limiting the olive oil help limit the fat. Ground lamb is a nice treat, flavorful.

David, Hartford, CT

I made this stew after a long day of cycling. It was filling and hearty. We paired it with a nice bottle of red wine, and some crusty bread. Try adding the dried lavendar to your herbes de Provence for a memorable difference. The figs, olives and lamb are a great combination. This was a delicious meal, and perfect for two.

Sue, Orlando, FL