New Irish Stew

This classic celebratory dish gets a nutrition update — the proportion of vegetables to meat has been raised considerably and the mixture of simmering flavors is a melody of good tastes and smells, as well as vitamins and antioxidants.

Ingredients

• 2 teaspoons vegetable oil
• 1 pound boneless lamb shoulder, cut into 1-inch chunks
• 4 red or Yukon Gold potatoes, unpeeled and coarsely chopped
• 3 carrots, peeled and cut into bite-size chunks
• 2 onions, coarsely chopped
• 2 leeks, rinsed and white and pale green parts coarsely chopped
• 1 large turnip, peeled and coarsely chopped

• 2 tablespoons all-purpose flour
• 1 bay leaf
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup green peas, fresh or frozen

How to make it   1 hour, 50 minutes

• 1

  In large nonstick pot or deep skillet over medium-high heat, heat oil. Working in batches, add meat and brown on all sides, about 5 minutes per batch. Transfer meat to medium bowl as it browns.
• 2

  Add potatoes, carrots, onions, leeks, and turnip to pot. Cook 10 minutes, stirring occasionally. Stir in flour until blended. Add 3 cups water, bay leaf, rosemary, salt, and pepper. Bring to a boil. Reduce heat. Add meat. Simmer, uncovered, stirring occasionally, until meat is tender, 50 to 60 minutes. Add peas. Simmer 5 minutes, and serve.

Nutritional Information(per serving)

• Calories: 270
• Fat: 9 g
• Saturated Fat: 3 g
• Cholesterol: 45 mg

• Sodium: 510 mg
• Carbs: 30 g
• Protein: 18 g
• Fiber: 6 g