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Irish Stew

1-1/2 pounds lamb stew meat
2 teaspoons 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
2 tablespoons fat-free milk
1/2 teaspoon browning sauce, optional

Printed from tasteofhome.com Oct 11, 2008

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Irish Stew cont.

3 tablespoons minced fresh parsley

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.