Traditional Irish Stew | Carson Tahoe Health

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

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

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.