Photo of Thyme and Vegetable Lamb Stew by WW

Thyme and Vegetable Lamb Stew

3 - 4
PersonalPoints™ per serving
Total Time
1 hr 37 min
22 min
1 hr 15 min
Irish stews are known for their tender meat and veggies -- and this stew is no exception! Substitute two parsnips or one medium peeled turnip for the carrots.


Uncooked lean and trimmed lamb leg(s)

1 pound(s), stew meat, trimmed, cut into 1-inch pieces

Fat free chicken broth

4 cup(s), reduced-sodium

Uncooked leek(s)

2½ medium, or 2 large, white and pale green parts only, sliced

Uncooked celery

2 stalk(s), medium, thinly sliced

Uncooked carrot(s)

2 medium, thinly sliced

Dried thyme

2 tsp(s)

Table salt

1 tsp(s)

Black pepper

½ pinch, freshly ground

Uncooked potato(es)

1 medium, baking-variety, peeled


  1. Bring a large saucepan of water to a boil over high heat. Add lamb and cook 10 minutes. Drain and set lamb aside.
  2. Pour broth in same saucepan and bring to a boil over high heat. Add leeks, celery and carrots. Reduce heat and simmer, covered, 10 minutes.
  3. Return lamb to saucepan; add thyme, salt and pepper. Simmer, covered, until lamb is very tender, about 45 minutes.
  4. Grate potato into stew, using small holes of a box grater. Stir well and reduce heat to lowest possible simmer. Cook, uncovered, until thickened, stirring frequently, about 10 minutes. Yields about 1 3/4 cup per serving.