1 1/4 lbs white potatoes, peeled and cut into 1 inch pieces
1 lb lean lamb for stew, cut into 1 inch cubes
8 oz frozen cut green beans, thawed
2 small leeks, cut lengthwise into halves, then crosswise into slices
1 1/2 cups coarsely chopped carrots
Instructions
Combine broth, marjoram, parsley, salt, garlic powder, and
pepper in a large bowl; mix well. Transfer to 4 1/2 quart or bigger CROCK
POT slow cooker.
Layer potatoes, lamb, green beans, leeks, and carrots into
CROCK POT slow cooker. Cover; cook on LOW 7 to 9 hours or until
lamb is tender.
TIP- If desired, thicken cooking liquid with a mixture of 1 tbs
cornstarch and 1/4 c water. Stir mixture into cooking liquid; cook
on HIGH 10 to 15 mins or until thickened.
Originally Submitted
1/30/2013
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