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 ts Salt 2 tb Cornstarch Chopped parsley 6 1 oz sliced Italian bread(optional) |
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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 aretender, 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 |