By Linda Gassenheimer
from Tribune News Service
There are many versions of Irish Stew. A traditional stew calls for mutton, a sheep that is over 1 year old. This is a quick version using leg of lamb for a tasty and tender dish.
Helpful Hints: You can use yellow potatoes instead of red potatoes. Countdown Prepare ingredients.
Make stew. Shopping List
To buy: 10 ounces leg of lamb cubes, 1 bottle dried thyme, 1 parsnip, 1 leek, 1/2 pound red potato and 1 bunch parsley (optional).
Staples: olive oil, onion, carrots, flour, fat-free, low-sodium chicken broth*, salt and black peppercorns.
Irish Stew
Recipe by Linda Gassenheimer
Ingredients 2 teaspoons olive oil
10 ounces leg of lamb cubes
1 cup sliced onion
1 cup sliced carrots
1 cup sliced parsnip
1 cup sliced leeks
1/2 pound red potatoes cut into 1/2- to 3/4-inch pieces (about 1 1/2 cups)
1 tablespoon flour
1 teaspoon dried thyme
1 cup fat-free, low-sodium chicken broth*
Salt and freshly ground black pepper
2 tablespoons chopped parsley (optional) Heat oil in a large nonstick skillet over medium-high heat and add the lamb. Brown the lamb on all sides, for about 3 to 4 minutes. Remove from the skillet to a dish. Add the onion, carrots, parsnip, leeks, and potato cubes to the skillet….