*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
In plastic resealable bag combine flour, desired salt, pepper. Add stew meat. Shake to coat meat with flour.
Heat oil in 4 quart Dutch oven over medium-high heat. Add stew meat, onion and garlic. Cook, stirring occasionally, until meat is browned. Drain grease.
Add all remaining ingredients except parsley. Bring to a boil. Reduce heat to low; cover. Continue cooking, stirring occasionally, until meat and potatoes are tender (1 to 1 1/4 hours). Stir in parsley before serving.
*Lamb stew meat may be substituted if desired.
Stew can be made up to 2 days in advance. Cool; cover and refrigerate. To reheat, bring to a simmer on the stove top before serving.