Home > Recipes > Irish Stew

Irish Stew Recipe

Photo by: Taste of Home

100% would make again

Be the first to write a review

Rate recipe

This satisfying stew from Lois Glezer of Standish, Maine is chock-full of potatoes, turnips, carrots and lamb. Served with Irish soda bread, it makes a hearty St. Patrick's Day meal.

This recipe is:

Healthy

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Irish Stew Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

6 Servings
Prep: 20 min. Cook: 1-3/4 hours

Ingredients

1-1/2 pounds lamb stew meat
2 teaspoons Crisco® Pure Olive Oil
4 cups water
2 cups sliced peeled potatoes
1 medium onion, sliced
1/2 cup sliced carrot
1/2 cup cubed turnip
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 minced fresh parsley

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. Yield: 6 servings.

Nutritional Analysis: 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.

Irish Stew published in Light & Tasty February/March 2003, p50