In honor of St. Patrick’s Day, which is coming up, I’m posting a healthy alternative to traditional Corned Beef and Cabbage. And with a name like Kathleen Casey, you can imagine that I’ve eaten my share of corned beef and cabbage over the years! A serving of traditional corned beef and cabbage, however, contains about 772 calories, 13.5 grams of saturated fat, 175 mg of cholesterol and a whopping 2066 mg of sodium! It’s a good thing that most of us don’t eat it more than once a year. I’m in favor of starting a whole new tradition with my dear Mother’s Irish Stew – just a few less calories, but with only half the saturated fat, 30% less cholesterol, and at 908 mg. – 56% less sodium! Will you join me for a healthier St. Patty’s Day?
Here’s the recipe:
- 2 large onions chopped
- 1 large bunch of carrots cut up
- 1 large turnip or parsnip, cut up
- 3 or 4 large potatoes (red or white) cut up
- 2 lbs of beef, lamb or chicken cut up
- 1 qt. of home-made stock or low sodium stock
- 1 pint of Guinness
- Salt and pepper to taste, bay leaf and a little parsley for garnish
Place a little oil and one pat of butter in a large stock pot and brown meat (about 5 min), then the onions, then carrots and other root vegetables. When the veggies start to get soft, add the stock, Guinness, bay leaf and salt and pepper. Lower the heat and simmer for about an hour. Serve with Irish Soda Bread.
Best of Health,