September 1, 2019

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Irish Stew

March 18, 2017

 

This delicious Irish stew is very easy to prepare, but it will make you look like a culinary wizard! The result is a rich, savory dish that is satisfying and delicious. Parsnips, leeks and cabbage give it a surprising amount of fiber, and it has 23 grams of protein per serving.

Ingredients

  • 2 tsp. olive oil

  • 12 oz. raw leg of lamb, boneless, fat removed, cut into ¾-inch cubes

  • 1 medium onion, chopped

  • 3 medium carrots, peeled, chopped

  • 2 medium leeks, sliced

  • 2 medium parsnips, sliced

  • 6 cups water

  • 2 cups low-sodium organic beef (or vegetable) broth

  • 1 bay leaf

  • 1 tsp. dried thyme

  • ½ tsp. sea salt (or Himalayan salt)

  • 12 oz. Yukon gold (or Peruvian blue) potatoes, cut into ¾-inch cubes

  • 2 cups coarsely cut cabbage

  • ¼ cup chopped fresh parsley

 

Instructions

  1. Heat oil in a large saucepan over medium-high heat.

  2. Add lamb; cook, stirring frequently, for 3 to 4 minutes, or until browned.

  3. Add onion, carrot, leeks, and parsnips; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

  4. Add water, broth, bay leaf, thyme, and salt. Bring to a boil. Reduce heat to low; gently boil, covered, for 30 minutes.

  5. Add potatoes and cabbage; cook, uncovered, stirring occasionally, for 10 to 15 minutes, or until lamb and potatoes are tender.

  6. Remove bay leaf; add parsley.

Enjoy!


 

Nutritional Information (per serving):
Calories: 307
Total Fat: 7 g
Saturated Fat: 2 g
Cholesterol: 55 mg
Sodium: 639 mg
Carbohydrates: 39 g
Fiber: 9 g
Sugars: 10 g
Protein: 23 g

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