Irish Stew with Fingerling Potatoes and Carrots

1-1/2 pounds lamb stew meat

2 teaspoons olive oil

4 cups water

2 cups sliced fingerling potatoes

2 leeks, green parts removed, sliced

1/2 cup sliced carrot

1 teaspoon salt

1/2 teaspoon each dried marjoram, thyme and rosemary, crushed

1/8 teaspoon pepper

2 tablespoons all-purpose flour

3 tablespoons fat-free milk

1/2 teaspoon browning sauce, optional

3 tablespoons minced fresh parsley

In a Dutch oven, brown lamb in oil over medium-high heat. Add water; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the potatoes, onion, carrot, turnip and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 min or until the vegetables are tender.

In a small bowl, combine the flour, milk and browning sauce if desired until smooth; stir into stew. Add parsley. Bring to a boil; cook and stir for 2 min. or until thickened. Yield: 6 servings.

Adapted from www.tasteofhome.com.