Irish Stew
Yield
6 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lamb
cut into 1 inch cubes |
|
| 1 | pound |
potatoes
peeled, cut into cubes |
|
| 1 | pound |
carrots
peeled, sliced |
|
| 1 | pound |
onions
quartered, sliced |
|
| 2 | each |
bay leaves
|
*
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
thyme
crushed |
*
|
| ½ | teaspoon |
rosemary leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lamb
cut into 1 inch cubes |
|
| 453.6 | g |
potatoes
peeled, cut into cubes |
|
| 453.6 | g |
carrots
peeled, sliced |
|
| 453.6 | g |
onions
quartered, sliced |
|
| 2 | each |
bay leaves
|
*
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
thyme
crushed |
*
|
| 2.5 | ml |
rosemary leaves
|
|
Directions
Cover the lamb with water and boil for 15 minutes.
Drain and dry the meat.
Combine meat and vegetables. Tie the herbs in a small cloth bag, add to the mixture.
Add enough water to almost cover. SImmer for 1 hour and 30 minutes.
Remove the herb bag and serve.
