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IdahoŽ Potato Irish Stew
Traditionally, lamb shoulder chops or leftover bits of beef are used to make this peppery stew. In this recipe, flavorful lean beef is simmered with vegetables in an aromatic broth. The long cooking brings out all the subtle flavors of the meat and vegetables, while the Idaho Potatoes retain their texture and shape.
Yield: 6 servings
Ingredients
- 2 pounds Idaho Potatoes (4 medium potatoes) peeled and cubed
- 3 cups onions, peeled, cut in half and thinly sliced
- 2 cups carrots, peeled and cut into 1-inch lengths
- 12 sprigs fresh thyme, or 1 1/2 teaspoons dry thyme
- salt to taste
- fresh ground black pepper to taste
- 2 pounds boneless blade steaks (6 lamb shoulder chops can be substituted)
- 12 ounces prepared reduced sodium beef broth
- fresh chopped parsley
Directions
- Preheat the oven to 350° F.
- In a 3 quart heavy pot with a lid, arrange half of the potatoes, onions and carrots. Season heavily with salt and pepper. Top with 6 sprigs of fresh thyme or 3/4 teaspoon of dry thyme. Place the meat on top of the vegetables and add the remaining potatoes, onions and carrots. Season with salt, pepper and remaining thyme.
- Add beef broth and 1 cup water. Cover and cook for 2 1/2 hours until the meat and potatoes are fork-tender.
- Discard the thyme sprigs if using fresh thyme and season with salt and pepper.
- Garnish with fresh chopped parsley and serve.
Estimated Nutritional Analysis per Serving:
472 calories, 17 grams fat, 7 grams saturated fat, 38 grams protein, 42 grams carbohydrate, 112 mg. cholesterol, 492 mg. sodium.
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