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Nutritional Guidelines (per serving) | |
---|---|
587 | Calories |
33g | Fat |
33g | Carbs |
40g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 587 |
% Daily Value* | |
Total Fat 33g | 42% |
Saturated Fat 12g | 62% |
Cholesterol 133mg | 44% |
Sodium 899mg | 39% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 6g | 22% |
Protein 40g | |
Calcium 130mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This classic lamb stew is a simple combination of boneless cubed lamb and vegetables. Potatoes, carrots, and either turnips or rutabagas are among the vegetables in this hearty Irish stew. The slow cooker makes the stew a great choice for a busy day. Just sear the lamb and toss it into the crock pot with the remaining ingredients. You'll come home to a fully cooked meal.
Serve the stew with Irish soda bread or biscuits and a salad for a fabulous dinner. The stew is a great choice for St. Paddy's Day, but you don't have to wait for a special occasion.
Ingredients
- 2 1/2 pounds boneless lamb (cut into 1 1/2-inch cubes)
- 2 tablespoons vegetable oil
- 4 turnips (or one medium rutabaga)
- 4 carrots
- 2 medium onions
- 4 medium potatoes (red-skinned)
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups water (or unsalted stock)
- 2 tablespoons all-purpose flour
- 2 tablespoons parsley (chopped)
Steps to Make It
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Gather the ingredients.
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Heat the vegetable oil in a large skillet over medium-high heat.
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Add the lamb cubes and cook, turning frequently to brown all sides.
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Meanwhile, prepare the vegetables. Cut the turnips into 1/2-inch cubes.
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Peel the carrot and slice it into 1/2-inch thick rounds.
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Peel the onion and chop it coarsely.
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Quarter the potatoes (peel if desired.)
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Add the lamb to the slow cooker along with the salt, pepper, turnip, carrots, onions, and potatoes. Add 2 cups of water or stock. If you use regular stock or broth with salt, don't add until the end of the cooking time.
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Add 2 cups water and cook on low, covered, for 8 to 10 hours.
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Uncover and turn on high. Blend flour with 1/4 cup water until it forms a paste; slowly add it to the stew, stirring constantly until slightly thickened.
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Stir in parsley, and serve.
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