Low Calorie Irish Stew Recipe
Ingredients
| 2 pounds boneless leg of lamb, fat-trimmed and cut in cubes | ||
| Bay Leaf | 1 | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Pinch | |
| 1 can condensed beef broth plus water to make 3 cups | ||
| Onions | 2 Large, sliced | |
| 1 pound white turnips, pared and sliced | ||
| Carrots | 1 pound, sliced | |
| All purpose flour | 3 Tablespoon | |
| Water | 1/3 Cup (16 tbs) | |
Directions
1. Combine lamb, bay leaf, salt, pepper and beef-broth mixture in a large saucepan or kettle. Heat to boiling. Lower heat; cover; simmer 50 minutes, or until meat is almost tender. Remove from heat; refrigerate several hours, or overnight.
2. About 45 minutes before serving time, skim off all surface fat from stew; remove bay leaf. Reheat to boiling; add onions, turnips and carrots. Cover; simmer 30 minutes, or until vegetables are tender.
3. Combine the flour and water to make a smooth paste; stir into simmering stew. Cook, stirring constantly, until sauce thickens and bubbles 3 minutes. Garnish with chopped parsley, if you wish.
2. About 45 minutes before serving time, skim off all surface fat from stew; remove bay leaf. Reheat to boiling; add onions, turnips and carrots. Cover; simmer 30 minutes, or until vegetables are tender.
3. Combine the flour and water to make a smooth paste; stir into simmering stew. Cook, stirring constantly, until sauce thickens and bubbles 3 minutes. Garnish with chopped parsley, if you wish.
Chef
