Favorite Irish Stew Recipe
- 1/3 cup plus 1 tablespoon all-purpose flour, divided
- 1-1/2 pounds lamb stew meat, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 3 medium onions, chopped
- 3 garlic cloves, minced
- 4 cups reduced-sodium beef broth
- 2 medium potatoes, peeled and cubed
- 4 medium carrots, cut into 1-inch pieces
- 1 cup frozen peas
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons water
- 1. Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat.
- 2. In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer.
- 3. Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
- 4. Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.
- 5. Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).
1-1/4 cup equals 271 calories, 10 g fat (2 g saturated fat), 58 mg cholesterol, 618 mg sodium, 24 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.