Calories and fat are reduced for dieters in this Weight Watcher’s version of hearty Irish stew with lamb and potatoes. It is quite easy to make, and the 2 hours of cooking time is well-spent.
Serves 6
Ingredients
1 tablespoon vegetable oil
1 1/2lb lean boneless lamb (cut into 1-1/2-inch squares 1/2-inch thick (or boneless chuck))
1 medium onion (chopped)
3 cups low sodium chicken broth
1/2 teaspoon dried thyme (crumbled)
1 bay leaf
6 whole new red potatoes (5 ounces each)
15oz small onions (peeled)
1 cup irish ale or beer
1 teaspoon salt
2 tablespoons cornstarch
2 tablespoons chopped parsley
6 thin slices italian bread
Directions
1. In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb or beef and cook until well browned on one side, 5-7 minutes.
2. Stir and cook 1 minute longer; remove meat and set aside.
3. Add the remaining oil, the lamb (or beef), and the chopped onion to the pan and cook until browned, about 8 to 10 minutes.
4. Return the first batch of meat to the pan.
5. Add broth and bring to a boil over medium heat.
6. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour.
7. Add potatoes, onions, ale, and salt. Cover and simmer until potatoes are tender, 30 to 40 minutes.
8. To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl; stir until smooth.
9. Add to simmering stew; stir gently until thickened.
10. Garnish with parsley. Serve Irish stew with bread, if desired.
Nutrition Information
Serving (with 1 slice of bread) provides: 1/2 fat, 1 vegetable, 3 proteins, 2 breads (if served without bread, subtract 1 bread). Per serving: With bread: 409 calories, 29 g protein, 9 g fat, 644 mg sodium. Without bread: 332 calories, 27 g protein, 8 g fat, 478 mg sodium.