Irish Stew

Served with Irish soda bread, this makes a hearty St. Patrick’s Day meal.

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

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

  • 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


[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]


[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


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Originally Published in Reader's Digest