Irish Stew

Lamb is a great source of protein and adds a delicious flavor to this classic stew. If you can't find it at your grocery store, try using beef stew meat instead.

Yield

2 1/2 quarts (8 servings)

Ingredients

1/3 cup plus 1 tablespoon all-purpose flour, divided
1 1/2 pounds lamb stew meat, cut into 1-inch cubes
3 tablespoons pure 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

Directions

Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat.

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.

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.

Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5 to 10 minutes longer or until vegetables are tender.

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.

Nutritional Information

1 1/4 cups 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.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map