2010 Favorite Irish Stew

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

Photo by Connie L.
Adapted from tasteofhome.com

PREP TIME

15

minutes

TOTAL TIME

105

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

105

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

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

Directions

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.

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