There are many versions of Irish Stew.
A traditional stew calls for mutton, a sheep that is over a year old.
This is a quick version uses leg of lamb for a tasty and tender dish.
It’s a one-pot meal that’s ready in 15 minutes.
Helpful Hints:
- You can use yellow potatoes instead of red potatoes.
- You can use tender-loin beef cubes instead of lamb.
- To save time, slice the vegetables in a food processor fitted with a slicing blade.
Irish Stew
Yield 2 servings.
2 teaspoons olive oil
¾ pound leg of lamb cubes
1 cup sliced onion
1 cup sliced carrots
1 cup sliced parsnip
1 cup sliced leeks
½ pound red potatoes cut into ½- to ¾-inch pieces (about 1 ½ cups)
1 tablespoon fresh thyme or 1 teaspoon dried thyme
2 tablespoons flour
2 cups fat-free, unsalted chicken broth
Salt and freshly ground black pepper
2 tablespoons chopped parsley (optional)
Heat oil in a large skillet over medium-high heat. Add the lamb and brown on all sides, about 3 to 4 minutes. Remove from the skillet to a dish. Add the onion, carrots, parsnip, leeks, and potatoes to the skillet. Saute 2 to 3 minutes stirring them as they saute. Sprinkle the vegetables with the thyme and flour. Stir to combine the flour with the vegetables. Add the chicken broth. Bring to a boil, lower heat to a simmer, cover and cook 10 minutes or until the potatoes are tender. Return the lamb to the skillet and cook 2 minutes. A meat thermometer should read 125 degrees for rare and 145 degrees for medium rare. Add salt and pepper to taste. Sprinkle chopped parsley on top (optional).
Per serving: 488 calories (26% from fat), 14.2 g fat (4 g saturated, 5.9 g monounsaturated), 108 mg cholesterol, 41.6 g protein, 48.3 g carbohydrates, 7.4 g fiber, 184 mg sodium.
