Irish Stew
the Editors of Publications International, Ltd.
Yield
Makes 6 servings
Ingredients
1 | cup fat-free reduced-sodium chicken broth |
1 | teaspoon dried marjoram leaves |
1 | teaspoon dried parsley flakes |
3/4 | teaspoon salt |
1/2 | teaspoon garlic powder |
1/4 | teaspoon black pepper |
1-1/4 | pounds white potatoes, peeled and cut into 1-inch pieces |
1 | pound lean lamb stew meat, cut into 1-inch cubes |
8 | ounces frozen cut green beans |
2 | small leeks, cut lengthwise into halves then crosswise into slices |
1-1/2 | cups coarsely chopped carrots |
Preparation
- Combine broth, marjoram, parsley, salt, garlic powder and pepper in large bowl; mix well. Pour mixture into slow cooker.
- Layer potatoes, lamb, green beans, leeks and carrots. Cover; cook on LOW 7 to 9 hours or until lamb is tender.
Nutritional Information
Calories | 256 |
Calories from Fat | 20 % |
Total Fat | 32 g |
Saturated Fat | 2 g |
Cholesterol | 52 mg |
Carbohydrate | 32 g |
Fiber | 5 g |
Protein | 20 g |
Sodium | 388 mg |
Dietary Exchange
Starch | 1 |
Vegetable | 3 |
Meat | 2 |
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