Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Low-fat Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Vegetable oil
1 lb 6 oz lean boneless lamb, cut
-into 1 1/2" squares 1/2"
-thick (or boneless chuck)
1 md Onion, chopped
3 c Low sodium chicken broth
1/2 ts Dried thyme, crumbled
1 Bay leaf
6 5 oz whole new red potatoes
15 oz Small onions, peeled
1 c Irish ale or beer
1 t Salt
2 tb Cornstarch
Chopped parsley
6 1 oz sliced Italian bread
(optional)
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 min. Stir and cook 1 minute longer;
remove meat and set aside. Add the remaining oil the
lamb (or beef) and the chopped onion to the pan and
cook until browned, about 8-10 min. Return the first
batch of meat to the pan.
2. Add broth and bring to a boil over medium heat. Add
thyme and bay leaf; lower heat to low, and simmer for
1 hour.
3. Add potatoes, onions, ale and salt. Cover and
simmer until potatoes are tender, 30-40 minutes.
4. To thicken stew, add cornstarch to 1/4 cup cold
water in a small bowl; stir until smooth. Add to
simmering stew; stir gently until thickened. Garnish
with parsley; serve with bread.
Serving (with 1 slice of bread) provides: 1/2 Fat, 1
Vegetable, 3 proteins, 2 breads, 37 calories (if
served without bread, subtract 1 bread).
Per serving: With bread: 409 calories, 29 g protein, 9
grams fat, 644 mg sodium. Without bread: 332 calories,
27 gr protein,8 gm fat, 478 mg sodium.
Typist's notes: This is great and very filling! Good
for a cold winter night!
Source: Weight Watchers Magazine, Mar. 1994 Typed for
you by: Linda Fields, Cyberealm BBS Watertown NY
315-786-1120
