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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This satisfying stew from Lois Glezer of Standish, Maine is chock-full of potatoes, turnips, carrots and lamb. Served with Irish soda bread, it makes a hearty St. Patrick's Day meal. Ingredients:
1-1/2 pounds lamb stew meat |
2 teaspoons olive oil |
4 cups water |
2 cups sliced peeled potatoes |
1 medium onion, sliced |
1/2 cup sliced carrot |
1/2 cup cubed turnip |
1 teaspoon salt |
1/2 teaspoon each dried marjoram, thyme and rosemary, crushed |
1/8 teaspoon pepper |
2 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons fat-free milk |
1/2 teaspoon browning sauce, optional |
3 tablespoons minced fresh parsley |
Directions:
1. In a Dutch oven, brown lamb in oil over medium-high heat. Add water; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add the potatoes, onion, carrot, turnip and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender.
3. In a small bowl, combine the flour, milk and browning sauce if desired until smooth; stir into stew. Add parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
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