Irish Stew the Editors of Publications International, Ltd.
Makes 6 servings
|1||cup fat-free reduced-sodium chicken broth|
|1||teaspoon dried marjoram leaves|
|1||teaspoon dried parsley flakes|
|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|
- 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.
|Saturated Fat||2 g|
|Total Fat||32 g|
|Calories from Fat||20 %|
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