Thyme and Vegetable Lamb Stew
0
Points®
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
1 pound(s), cut into 1-inch pieces
Fat free chicken broth
4 cup(s), reduced-sodium
Uncooked leeks
2½ medium, or 2 large, white and pale green parts only, sliced
Celery
2 rib(s), medium, thinly sliced
Carrots
2 medium, thinly sliced
Dried thyme
2 tsp
Table salt
1 tsp
Black pepper
½ tsp, freshly ground
Uncooked potato
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.
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