| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Irish | Cyberealm, Low-cal, Main dish | 6 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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