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Irish Lamb Stew (Stage 7)

Start this hearty stew before you leave for work, and you'll come home to "Dinner's Ready!"

INGREDIENTS:
  • - 1.5 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
  • - 1 pound white potatoes, peeled and cut into 1-inch pieces
  • - 2 large leeks, white part only, halved, washed and thinly sliced
  • - 4 cups carrots, peeled and cut into 1-inch pieces
  • - 4 stalks celery, thinly sliced
  • - 1 14-ounce can reduced-sodium chicken broth
  • - 2 teaspoons chopped fresh thyme
  • - 1/2 teaspoon salt (more if need it)
  • - 1 teaspoon freshly ground pepper
  • - 1/4 cup packed fresh parsley leaves, chopped

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.

Calories 390; Carbohydrates 22g; Fat 15g; Protein 33g; Recipe Yield 4 servings

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