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Irish Stew Recipe
|Lean boneless lamb||8 Ounce|
|Water||2 1⁄2 Cup (40 tbs)|
|Instant beef bouillon granules||1 1⁄2 Teaspoon|
|Cubed peeled potatoes||3 Cup (48 tbs)|
|Sliced carrots||2 Cup (32 tbs)|
|Onion wedges||1 1⁄2 Cup (24 tbs)|
|Dried thyme||3⁄4 Teaspoon, crushed|
|Dried basil||3⁄4 Teaspoon, crushed|
|Cold water||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Snipped parsley||2 Teaspoon|
Serving size: Complete recipe
Calories 1378 Calories from Fat 310
% Daily Value*
Total Fat 34 g53%
Saturated Fat 11.7 g58.7%
Trans Fat 0 g
Cholesterol 136.4 mg
Sodium 2142 mg89.2%
Total Carbohydrates 209 g69.6%
Dietary Fiber 31.1 g124.4%
Sugars 28.8 g
Protein 70 g140.5%
Vitamin A 843.8% Vitamin C 321%
Calcium 41.8% Iron 96%
*Based on a 2000 Calorie diet
In a large saucepan or Dutch oven stir together the lamb, the 2 1/2 cups water, bouillon granules, pepper, and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer for 30 minutes.
Pour the mixture into a metal bowl; place the bowl in ice water to solidify the fat in the liquid.
Skim off fat from the liquid.
Return mixture to the saucepan.
Stir in the potatoes, carrots, onion wedges, thyme, and basil.
Return to boiling; reduce heat.
Cover and simmer for 25 to 30 minutes more or till the vegetables are crisp-tender.
Discard bay leaf.
In a small mixing bowl stir together the 1/2 cup cold water and the flour.
Stir into the meat mixture.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.