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
| Fiber | 5 g |
| Carbohydrate | 32 g |
| Cholesterol | 52 mg |
| Saturated Fat | 2 g |
| Total Fat | 32 g |
| Calories from Fat | 20 % |
| Calories | 256 |
| Protein | 20 g |
| Sodium | 388 mg |
Dietary Exchange
| Vegetable | 3 |
| Starch | 1 |
| Meat | 2 |
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