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Irish Stew Minted Sour Cream

Submitted by: Mary on 02/25/2004
2028 views
2.90 avg rating
211 votes
 
 
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Ingredients

2 lbs Lean, boneless lamb, cut into 1-inch cubes
2 C Beef broth
1/4 t Salt
1/8 t Pepper
1 bay leaf
3 Medium turnips, peeled and cut into 1-inch chunks

1 Onion, cut into wedges
1/2 Cup sliced carrots
1/2 t Dried thyme, crushed
1/2 t Dried basil, crushed
1/2 C Cold beer
2 1/2 t Xanthan gum
1/3 C Sour cream
2 t Snipped fresh mint

Directions

In a large saucepan or Dutch oven combine lamb, broth, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim fat off meat mixture.



Add turnips, onions, carrots, thyme, and basil. Cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf.



In a small bowl stir xanthan gum a little at a time into the beer until thick. Stir mixture into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.



To serve, stir together the sour cream and mint. Dollop each serving with sour cream mixture.




Servings

4

Calories

7

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

Make-Ahead Tip: Combine sour cream and mint; cover and chill up to 24 hours.
 
 
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