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How To make Weight Watcher's Irish Stew
1 tb Vegetable oil
1 lb 6 oz lean boneless lamb, cut
-into 1 1/2" squares 1/2" -thick (or boneless chuck) 1 md Onion, chopped
3 c Low sodium chicken broth
1/2 ts Dried thyme, crumbled
1 Bay leaf
6 5 oz whole new red potatoes
15 oz Small onions, peeled
1 c Irish ale or beer
1 ts Salt
2 tb Cornstarch
Chopped parsley 6 1 oz sliced Italian bread
(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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Irish Stew in the Instant Pot
For the complete recipe click here:
We did something so fun with our recipe for this week’s show!
We asked our Quick and Carry community of amazingly cool people to submit recipes that use cabbage, and we offered a box of our awesome Quick and Carry utensils for the Instant Pot as a prize for the chosen recipe.
We wanted to use cabbage as that is what is coming out of our gardens up here in NoMi, and, our favorite farmer, Joan Olds, told me she had plenty!
We had quite a few people send us recipes either by putting the link on our Facebook page, or by sending is a message. Dev Daniel from Texas sent us a great and unusual recipe, and that is the one that was chosen to get made live on our show!
Thanks, Dev! This is a golden, cream soup with perfectly balanced flavors.
We served it for lunch with a load of rye, just made this morning at Pleasanton Bakery here in Traverse City. Oh, what a great lunch that was. I am happy to be taking home some leftovers today!
Congratulations to Dev, and thanks again to everyone who wrote in!
Simple Lamb Stew | Quick and Easy Food | Jamie Oliver
For a succulent melt in the mouth family meal, you must try this quick to prepare lamb stew recipe. Slow cooked for big flavour - this is one dish you'll be coming back to again and again. Catch up on all of Jamie's shows in the UK on
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Links from the video:
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jamieol.com/JamieOliverRange
For more nutrition info, click here:
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WW INSTANT POT SERIES | LASAGNA | BEEF STEW | WEIGHT WATCHERS!
Another two absolutely DELISH Instant Pot recipes! Enjoy! XO
INSTANT POT LASAGNA: 1/6th - 7sp
**MODIFICATIONS: Low Fat Ricotta, Skinnyish Dish Marinara (recipe below), Light Trader Joe's Mexican blend cheese & 96/4 Extra Lean Ground Beef**
INSTANT POT BEEF STEW: 8 Servings - 4sp
**MODIFICATIONS: 20 oz stew meat, no oil and 24 oz potatoes**
SKINNYISH DISH CROCKPOT MARINARA: 0sp
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