4

Thyme and Vegetable Lamb Stew

Total Time
1 hr 37 min
Prep
22 min
Cook
1 hr 15 min
Serves
4
Difficulty
Easy
Irish stews are known for their mouth-watering, tender meat and vegetables — and this stew is a fine example.
Ingredients

uncooked lean and trimmed lamb leg(s)

1 pound(s), 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 rib(s), medium, thinly sliced

uncooked carrot(s)

2 medium, thinly sliced

dried thyme

2 tsp

table salt

1 tsp

black pepper

½ tsp, freshly ground

uncooked potato(es)

1 medium, baking-variety, peeled

Instructions

  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; 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, stirring frequently, until thickened, about 10 minutes. Yields about 1 3/4 cup per serving.
Notes
Substitute two parsnips or one medium peeled turnip for the carrots, if desired.

A happier, healthier you starts here