Irish Lamb Stew
|Boneless lamb shoulder||2 Pound, cut in 2-inch pieces|
|Cubed turnip||2 Cup (32 tbs) (Yellow Ones)|
|Onions||6 Small, peeled|
|Potatoes||3 Medium, peeled and halved|
1. Put lamb in a saucepan or Dutch oven with water, parsley, bay leaf, celery tops, salt and Ac'cent. Cover and simmer 1 1/2 hours or until lamb is tender.
2. Add turnips, onions and potatoes. Cover and cook until vegetables are tender.
3. Combine flour and water and stir until smooth. Stir into lamb mixture and cook, stirring constantly, until broth is thickened.
Serving size: Complete recipe
Calories 3235 Calories from Fat 1727
% Daily Value*
Total Fat 192 g294.7%
Saturated Fat 83.6 g418%
Trans Fat 0 g
Cholesterol 644.2 mg214.7%
Sodium 7753.3 mg323.1%
Total Carbohydrates 204 g68%
Dietary Fiber 30 g120%
Sugars 44.5 g
Protein 177 g353%
Vitamin A 12.9% Vitamin C 341.6%
Calcium 47% Iron 125.1%
*Based on a 2000 Calorie diet