John Lennon

Light Irish Lamb Stew

Journal as: 2 cups hearty stew/chili/starchy soup
My husband loves lamb, and I'm figuring he's not alone. Here's an easy recipe for lamb stew that actually tastes better the next day! Just whip up a batch, refrigerate it overnight, and reheat the next day.
8 slices Louis Rich turkey bacon
3 pounds boneless lamb shoulder, trimmed of visible fat and cut into 2-inch pieces
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons canola oil, divided
2 cloves garlic, minced
1/2 large onion, chopped
1/4 cup water
2 cups lower-sodium beef broth (or use regular)
1 teaspoon white sugar
4 cups diced carrots (about 4 carrots)
1 large onion, cut into bite-size pieces
2 medium potatoes with [Only registered users can see links. ], diced
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup white wine

• Sauté turkey bacon slices in large nonstick skillet or frying pan until cooked, then crumble into small pieces.
• Put lamb, salt, pepper, and flour in large mixing bowl and toss to coat meat evenly. Coat bottom of large, nonstick skillet or frying pan with 1 tablespoon canola oil, and brown meat over medium-high heat on all sides (5-7 minutes). If you want to fry the meat in two batches, coat the pan each time with 1/2 tablespoon of the oil.
• Put browned meat into a stockpot. Add another tablespoon of canola oil to the frying pan and sauté the garlic and yellow onion until onion begins to become golden.
• Deglaze frying pan with 1/2 cup water. Add the garlic-onion mixture to the stockpot with bacon pieces, beef broth, and sugar. Cover and simmer for 1 1/2 hours or until tender.
• Add remaining ingredients to pot and simmer covered for 30-35 minutes (until vegetables are tender.)

Yield: Eight servings.
Per serving: 450 calories, 38 g protein, 26 g carbohydrate, 19 g fat (6.4 g saturated fat, 9 g monounsaturated fat, 3.1 g polyunsaturated fat), 123 mg cholesterol, 4 g fiber, 378 mg sodium. Calories from fat: 38%.