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Make-Easy Irish Stew Recipe
|Lamb shoulder||3 Pound (Cut For Stew)|
|Water||4 Cup (64 tbs)|
|Frozen onions||16 Ounce (In Cream Sauce)|
|Frozen boiled potatoes||1 1⁄2 Pound|
Calories 708 Calories from Fat 430
% Daily Value*
Total Fat 48 g73.3%
Saturated Fat 20.8 g104.1%
Trans Fat 0 g
Cholesterol 161 mg53.7%
Sodium 809.8 mg33.7%
Total Carbohydrates 27 g8.9%
Dietary Fiber 5.4 g21.4%
Sugars 2.9 g
Protein 42 g84.5%
Vitamin A 13.1% Vitamin C 36.8%
Calcium 12.4% Iron 63.2%
*Based on a 2000 Calorie diet
Heat to boiling, then simmer 1 hour, or until meat almost falls off bones.
Lift out meat with a slotted spoon; let cool until easy to handle, then take meat from bones and trim off fat.
Let fat rise to top of broth and skim off; remove bay leaves.
Return lamb to broth; add onions and potatoes; cover.
Heat to boiling, then simmer 45 minutes, or until vegetables are tender.
Sprinkle with chopped parsley.
Serve in soup plates or shallow bowls.