Irish Lamb Stew

7
Servings
20m
Prep Time
6-8h
Cook Time
6h 20m
Ready In


"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"

Original recipe yields 7 servings
OK

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 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 & Variations


No special items needed.

Related