Irish Lamb Stew
From: EatingWellLamb stew is Irish penicillin: a rich stew full of potatoes, leeks and carrots that'll cure whatever ails you. In traditional fashion, nothing here is browned first, just all stewed together. To keep it healthy make sure to trim the lamb of any visible fat before you cook it.
Servings: 8 servings, generous 1 cup each
Prep: 30 mins
Total: 8 hrs 30 mins
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Ingredients
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed fresh parsley leaves, chopped
Directions
1. Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.
Tips:
Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 1 month.
Equipment: 6-quart slow cooker
Nutrition Facts
Calories 266, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 65 mg, Sodium 427 mg, Carbohydrate 27 g, Fiber 4 g, Protein 23 g, Potassium 803 mg. Daily Values: Vitamin A 139%, Vitamin C 26%, Iron 15%. Exchanges: Starch 1,Vegetable 2,Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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