Ingredients
1 tbsp vegetable oil
1-1/2 pounds lean boneless lamb, cut into 1-1/2-inch squares 1/2-inch thick (or boneless chuck)
1 medium onion, chopped
3 cups low sodium chicken broth
1/2 teaspoon dried thyme, crumbled
1 bay leaf
6 whole new red potatoes (5 ounces each)
15 ounces small onions, peeled
1 cup Irish ale or beer
1 teaspoon salt
2 tbsp cornstarch
Chopped parsley
6 slices Italian bread (1 ounce each), optional

Instructions
In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb or beef and cook until well browned on one side, 5-7 minutes. Stir and cook 1 minute longer; remove meat and set aside. Add the remaining oil, the lamb (or beef) and the chopped onion to the pan and cook until browned, about 8-10 minutes. Return the first batch of meat to the pan.

Add broth and bring to a boil over medium heat. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour.

Add potatoes, onions, ale and salt. Cover and simmer until potatoes are tender, 30 to 40 minutes.

To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl; stir until smooth. Add to simmering stew; stir gently until thickened. Garnish with parsley; serve with bread.

Yield: 6 servings

Serving (with 1 slice of bread) provides: 1/2 Fat, 1 Vegetable, 3 proteins, 2 breads, 37 calories (if served without bread, subtract 1 bread).

Per serving: With bread: 409 calories, 29 g protein, 9 grams fat, 644 mg sodium. Without bread: 332 calories, 27 gr protein,8 gm fat, 478 mg sodium.

Credits
Recipe from: Weight Watchers Magazine, March 1994

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