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.
Ingredients
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
Directions
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.
