1 lb 6 oz lean boneless lamb, cut

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!

Cyberealm Bbs Watertown Ny 315-786-1120