Stew
- Preparation time: 30 minutes
- Cooking time: 2 hours
- Makes: 4 portions
Ingredients
- 300g diced lamb (stewing meat)
- 100g parsnips, large chunks
- 100g carrots, large chunks
- 1000ml low salt beef stock
- 2 tsp Worcestershire sauce
- A touch of oil
Method
-
Heat the oil in a large pan and allow the meat to brown. Once the meat has started to go brown, add in the parsnips and carrots, cook for 5 minutes.
-
Pour over 1000ml low salt beef stock and allow to come to the boil.
-
Once boiling, reduce to a simmer and allow to cook for 2 hours or until the meat is tender and falling apart.
-
Add in the Worcestershire sauce, stir well and serve.
| Nutrient | Per portion (382g) | Per 100g | |
|---|---|---|---|
| Calories | kcal | 227 | 60 |
| Protein | g | 21 | 5.4 |
| Sodium | mg / mmol | 92/4.0 | 24/1.0 |
| Potassium | mg / mmol | 290/7.3 | 76/1.9 |
| Phosphorus | mg / mmol | 130/4.2 | 33/1.1 |
| Calcium | mg / mmol | 50/1.2 | 13/0.3 |
Serve with bread of your choice to soak up the sauce!
Always check with your dietitian or doctor that this recipe is suitable for you.
This recipe has been specifically designed for the dietary management of kidney disease and has been analysed using Nutritics dietary analysis software. Refer to labels for allergen and other product information.
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