Irish Stew

[quicklook-recipe prep_time=”5 min” cook_time=”” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”Under 2 hours”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]
[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”279″ calories_fat=”” fat=”9g” sat_fat=”3g” choles=”92mg” sodium=”469mg” carbs=”17g” sugars=”” protein=”31g” fiber=”2g”]

Serving size: 1 1/2 cup

Diabetic exchanges: 3 lean meat, 1 starch, 1 vegetable

[/nutrition-info]

Originally Published in Reader's Digest