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
Details
Servings 6
Preparation time 20mins
Cooking time 125mins
Adapted from tasteofhome.com
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.
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