Irish Stew II

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


6 servings


1 1/2 pounds lamb stew meat
2 teaspoons 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


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.

Nutritional Information

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.

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