Irish Stew
hearty stew with meat, potatoes, vegetables
Ingredients
- 2 pounds lean chicken breast turkey breast, or tofu (cut into bite-sized pieces)
- 1 tablespoon olive oil or just a little broth to sauté
- 1 large onion chopped
- 1 tablespoon minced garlic or more, to taste
- 8 oz. container of sliced mushrooms
- 6 carrots cut into bite-sized chunks
- 8 baby potatoes halved
- 1/2 cup whole wheat flour or almond flour
- 32 oz. low-sodium beef broth or vegetable broth
- 1/4 cup apple cider vinegar substitute for wine/beer
- 1 tablespoon Worcestershire sauce optional and low-sodium
- Herbs: thyme parsley, paprika
- Cornstarch slurry to thicken if needed
Instructions
- Sauté the onion, garlic, and mushrooms in olive oil (or broth) until softened.
- Dredge your chosen protein (lean chicken, turkey, or tofu) in whole wheat flour or almond flour. Brown in a little olive oil or broth.
- Add low-sodium broth, apple cider vinegar, Worcestershire sauce (optional), and spices. Simmer with the carrots until tender.
- Add potatoes and simmer further. Add the sautéed mushrooms and vegetables back into the pan and simmer until everything is tender.
- If the stew is too thick, add more broth; if too thin, thicken with cornstarch slurry.
- Serve with a side of steamed veggies or a light whole grain bread.
Notes
Tried, tasted, and found to be delicious in the kitchen of Living With Dana. Enjoy!