Instead of our usual St. Patrick’s Day dinner of corned beef and cabbage, I made stew, brimming with leeks, carrots, parsnips and flavored with dill.
Thickened with cornstarch instead of flour, it is gluten-free.
slightly adapted from: Reader’s Digest, Like Grandma Used to Make
This simple lamb dish typically is called a white stew because the meat isn’t browned before it is simmered
1 pound lean boneless lamb, trimmed and cut into 1 inch cubes
4 cups lower sodium beef broth
4 medium-size leeks, chopped or one large yellow onion chopped
1 bay leaf
1/2 tsp. salt
1/4 teaspoon black pepper
6-8 medium-size carrots, sliced
4 medium-sized parsnips, peeled and cut into 1/2 inch pieces
1 teaspoon dried dill weed
1/2 cup cold water
1/4 cup cornstarch (or all-purpose flour)
In a Dutch oven, combined lamb, the broth, leaks, bay leaf, salt, and pepper. Bring to a boil. Lower the heat and simmer covered for 45 minutes.
Stir in carrots and parsnips. Bring to a boil. Lower heat and simmer, covered, for 30 minutes more or until the meat and vegetables are tender. Stir in the dill weed.
In a small bowl, stir together 1/2 cup water and cornstarch, stir into meat mixture. Cook over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir for two minutes more or until thickened. Discard Bay leaf; adjust seasonings, if desired.
Makes 4-6 servings.
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