Healthy Irish Stew This version of Irish stew keeps all the comfort of the classic dish but is lighter and more nutritious! Print this recipe Details Serves: 4Number of ingredients: 14To prep: 15 minutesTo cook: 1.5 hoursDifficulty: Easy Nutrition per servingKilojoules: 1285Calories: 307Protein: 31gFat: 13gSaturated Fat: 3.4gCarbohydrates: 16.9gCarbohydrates per 100g: 2.9gFiber: 6.7gSodium: 455mgPotassium: 1105mg Ingredients 500g lean lamb shoulder or stew beef, trimmed and cut into cubes 4 small Carisma lower GI potatoes, peeled and diced 2 large carrots, peeled and sliced 1 large onion, chopped 2 celery stalks, chopped 2 garlic cloves, minced 1 tablespoon olive oil (for sautéing) 4 cups vegetable or chicken stock, reduced salt 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme) 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary) Salt and pepper to taste 1/2 cup peas (frozen or fresh) Parsley for garnish Method Heat olive oil in a large casserole pot or Dutch oven over medium-high heat. Add the lamb (or beef) and sear on all sides until browned. Once browned, remove the meat from the pot and set it aside. In the same pot, add the chopped onion, garlic, and celery. Sauté for 5 minutes until softened, scraping up any browned bits from the bottom of the pot. Return the browned meat to the pot. Add the diced potatoes, carrots, thyme, and rosemary. Pour in the stock and bring the mixture to a boil. Once boiling, reduce the heat to low and cover. Let it simmer gently for about 1 hour, or until the meat is tender and the potatoes are cooked through. Add peas at the 45 minute mark. Turn off heat. Taste the stew and season with salt and pepper as needed. Ladle the stew into bowls and garnish with fresh parsley. Optional: Serve with a slice of low carb bread.
