2010 Favorite Irish Stew

By boandozzy

It's 2017 and this Irish Stew is still my favorite! Lamb is high in protein and adds a great flavor but if you don't have lamb feel free to use beef instead.

1-1/4 cup equals 271 calories, 10 g fat (2 g saturated fat), 58 mg cholesterol, 618 mg sodium, 24 g carbohydrate, 4 g fiber, 22 g protein.

Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

Originally published as Irish Stew in Healthy Cooking February/March 2009, p41

Ingredients

• 1/3 cup plus 1 tablespoon all-purpose flour, divided
• 1 1/2 pounds lamb stew meat, cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 3 medium onions, chopped
• 3 garlic cloves, minced
• 4 cups reduced-sodium beef broth
• 2 medium potatoes, peeled and cubed
• 4 medium carrots, cut into 1-inch pieces
• 1 cup frozen peas
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons water

Details

Servings 8
Preparation time 15mins
Cooking time 105mins
Adapted from tasteofhome.com

Preparation

Step 1

Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat.

In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer.

Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.

Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.

Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.