2004 Irish Stew

This winning Irish Stew recipe is chock full of potatoes, turnips, carrots and lamb. Served with Irish soda bread and enjoy! One serving (1-1/2 cups) equals 279 calories, 9 g fat (3 g saturated fat), 92 mg cholesterol, 469 mg sodium, 17 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable. Originally published as Irish Stew in Light & Tasty February/March 2003, p50
Photo by Connie L.
Adapted from tasteofhome.com

PREP TIME

20

minutes

TOTAL TIME

125

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

125

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

Ingredients

  • 1 1/2

    pounds lamb stew meat

  • 2

    teaspoons olive oil

  • 4

    cups water

  • 2

    cups peeled potatoes, sliced

  • 1

    medium onion, sliced

  • 1/2

    cup carrot, sliced

  • 1/2

    cup turnip, cubed

  • 1

    teaspoon salt

  • 1/2

    teaspoon each dried marjoram, thyme and rosemary, crushed

  • 1/8

    teaspoon pepper

  • 2

    tablespoons all-purpose flour

  • 3

    tablespoons fat-free milk

  • 1/2

    teaspoon browning sauce, optional

  • 3

    tablespoons fresh parsley, minced

Directions

In a Dutch oven, brown lamb in oil over medium-high heat. Add water; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the potatoes, onion, carrot, turnip and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. In a small bowl, combine the flour, milk and browning sauce if desired until smooth; stir into stew. Add parsley. Bring to a boil; cook and stir for 2 minutes or until thickened.

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