This satisfying Irish stew is easy to prepare and makes great leftovers. Serve it up before the weather gets too warm and listen to your little leprechauns squeal with delight.
1 Tbsp extra virgin olive oil
1¼ lbs stew meat with the fat trimmed
3 cloves minced garlic
Salt and pepper to taste
1 medium onion, chopped
3 medium carrots, peeled and cut into ¾-inch pieces
3 cup low-fat, reduced-sodium beef broth
4 medium russet potatoes, peeled and cut into chunks
1 Tbsp chopped fresh rosemary
1 leek, coarsely chopped
Heat oil in a large pot over medium-high heat. Add beef and garlic. Cook, stirring until meat is evenly browned. Season with salt and pepper. Add onion and carrots, then cook for 3-4 minutes. Stir in broth and bring to a boil. Reduce heat and simmer for about an hour and 15 minutes.
Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks; continue to simmer until potatoes are tender. Do not overcook or potatoes will fall apart.
Servings: 6 | Calories: 370 | Fat: 8g | Protein: 32g | Carbs: 43g | Fiber: 6g
Recipe courtesy of Fooducopia.