Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil 6 5 oz whole new red potatoes
1 lb 6 oz lean boneless lamb, cut 15 oz Small onions, peeled
-into 1 1/2" squares 1/2" 1 c Irish ale or beer
-thick (or boneless chuck) 1 ts Salt
1 md Onion, chopped 2 tb Cornstarch
3 c Low sodium chicken broth Chopped parsley
1/2 ts Dried thyme, crumbled 6 1 oz sliced Italian bread
1 Bay leaf (optional)

1. In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the
lamb or beef and cook until well browned on one side, 5-7 min. Stir
and cook 1 minute longer; remove meat and set aside. Add the
remaining oil the lamb (or beef) and the chopped onion to the pan and
cook until browned, about 8-10 min. Return the first batch of meat to
the pan.

2. Add broth and bring to a boil over medium heat. Add thyme and bay
leaf; lower heat to low, and simmer for 1 hour.

3. Add potatoes, onions, ale and salt. Cover and simmer until
potatoes are tender, 30-40 minutes.

4. To thicken stew, add cornstarch to 1/4 cup cold water in a small
bowl; stir until smooth. Add to simmering stew; stir gently until
thickened. Garnish with parsley; serve with bread.

Serving (with 1 slice of bread) provides: 1/2 Fat, 1 Vegetable, 3
proteins, 2 breads, 37 calories (if served without bread, subtract 1
bread).

Per serving: With bread: 409 calories, 29 g protein, 9 grams fat, 644
mg sodium. Without bread: 332 calories, 27 gr protein,8 gm fat, 478
mg sodium.

Typist's notes: This is great and very filling! Good for a cold winter
night!

Source: Weight Watchers Magazine, Mar. 1994 Typed for you by: Linda
Fields, Cyberealm BBS Watertown NY 315-786-1120

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