Irish Lamb Stew
Recipe: #4910
March 16, 2012
Categories: Lamb/Mutton, Celery, Carrot, Rutabaga, Irish, St Patricks Day Slow Cooker, Heart Healthy, Special Diet - Weight Watchers etc., more
"This recipe is from "Eating Well" and this is their opening line -" Lamb stew is Irish penicillin". I sure do agree it can cure anything. I have used very lean meat I cut back on the potatoes too. This is best made a day in advance and freezes well. If you like your stew a bit thicker add a slurry of 1 tablespoon cornstarch mixed with 3 tablespoons water to the stew 1 hour before serving"
Ingredients
Nutritional
- Serving Size: 1 (440 g)
- Calories 933.4
- Total Fat - 40.3 g
- Saturated Fat - 17.2 g
- Cholesterol - 108.4 mg
- Sodium - 492.6 mg
- Total Carbohydrate - 101 g
- Dietary Fiber - 2.7 g
- Sugars - 2.3 g
- Protein - 39 g
- Calcium - 165.7 mg
- Iron - 7.5 mg
- Vitamin C - 60.5 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Put all the ingredients except parsley into a 6 quart crock pot, stir to mix ingredients, put on the lid, turn on low and cook until the lamb is tender about 6-8 hours
Step 2
Spinkle on the parsley just before serving
Tips
No special items needed.