Thyme and Vegetable Lamb Stew
(from salonx’s recipe box)
Irish stews are known for their mouth-watering, tender meat and vegetables—and this stew is no exception. Substitute two parsnips or one medium peeled turnip for the carrots, if desired.
POINTS® Value: 4
Level of Difficulty: Easy
Source: weightwatchers.com
Prep time: 22 minutes
Cook time: 75 minutes
Serves 4 people
Categories: beef
Ingredients
- 1 pound lean leg of lamb, stew meat, trimmed, cut into 1-inch pieces
- 4 cup fat-free chicken broth, reduced-sodium
- 2 1/2 medium leek(s), or 2 large, white and pale green parts only, sliced
- 2 medium stalk celery, thinly sliced
- 2 medium carrot(s), thinly sliced
- 2 tsp dried thyme
- 1 tsp table salt
- 1/2 tsp black pepper, freshly ground
- 1 medium potato(es), baking-variety, peeled
Directions
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Bring a large saucepan of water to a boil over high heat. Add lamb and cook 10 minutes; drain and set lamb aside.
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Pour broth in same saucepan; bring to a boil over high heat. Add leeks, celery and carrots; reduce heat and simmer, covered, 10 minutes.
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Return lamb to saucepan; add thyme, salt and pepper. Simmer, covered, until lamb is very tender, about 45 minutes.
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Grate potato into stew, using small holes of a box grater. Stir well and reduce heat to lowest possible simmer. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Yields about 1 3/4 cup per serving.