Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
- 1 Tablespoon 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 Tablespoon cornstarch
- Chopped parsley
- 6 slices Italian bread (1 ounce each), optional
Add the remaining oil, the lamb (or beef), and the chopped onion to the pan and cook until browned, about 8 to 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 Irish stew with bread, if desired.
Yield: 6 servings
Serving (with 1 slice of bread) provides: 1/2 fat, 1 vegetable, 3 proteins, 2 breads (if served without bread, subtract 1 bread).
With bread: 409 calories, 29 g protein, 9 g fat, 644 mg sodium.
Without bread: 332 calories, 27 g protein, 8 g fat, 478 mg sodium.
Recipe Source: Weight Watcher's
Reprinted with permission.