Irish Stew

Name: Irish Stew
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 6 servings.
Ingredients: 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 small turnip, peeled and chopped; 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

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. —Lois Gelzer, Standish, Maine

Ingredients

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 small turnip, peeled and chopped
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, if desired, browning sauce until smooth; stir into stew. Add parsley. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts

1-1/2 cups: 279 calories, 9g fat (3g saturated fat), 92mg cholesterol, 469mg sodium, 17g carbohydrate (0 sugars, 2g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Originally published as Irish Stew in Light & Tasty February/March 2003