2004 Irish Stew

By boandozzy

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

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

Preparation

Step 1

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.