Irish Stew

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
• 1/2 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
• 3 tablespoons minced fresh parsley

How to make it  Under 2 hours



• 1

  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.


• 2

  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.


• 3

  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.