Irish Stew
SERVINGS 4
Ingredients
- 2 tsp. olive oil
- 12 oz. leg of lamb boneless, fat removed, cut into 3⁄4-inch cubes
- 1 medium onion medium chopped
- 3 medium carrots medium peeled, chopped
- 2 medium leeks medium sliced
- 2 medium parsnips medium sliced
- 6 cups water
- 2 cups beef broth low-sodium organic or vegetable broth
- 1 bay leaves
- 1 tsp. thyme
- ½ tsp. sea salt or Himalayan salt
- 2 medium Yukon gold or Peruvian blue potatoes, cut into 3⁄4-inch cubes (approx. 12 oz.)
- 2 cups cabbage coarsely cut
- ¼ cup parsley chopped
Instructions
- Add lamb; cook, stirring frequently, for 3 to
- 4 minutes, or until browned.
- Add onion, carrot, leeks, and parsnips;
- cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
- Add water, broth, bay leaf, thyme, and salt.
- Bring to a boil. Reduce heat to low; gently boil, covered, for 30 minutes.
- Add potatoes and cabbage; cook, uncovered, stirring occasionally, for 10 to 15 minutes, or until lamb and potatoes are tender.
- Remove bay leaf; add parsley.
Notes
UPF: 1-1/2 Green, 1/2 Red, 1-1/2 Yellow,
1/2 tsp
2B: Add more veggies to this protein as part of
lunch or dinner.
Nutrition
Calories: 741kcalCarbohydrates: 45gProtein: 38gFat: 46gSaturated Fat: 18gCholesterol: 142mgSodium: 446mgPotassium: 1498mgFiber: 10gSugar: 11gVitamin A: 8782IUVitamin C: 58mgCalcium: 173mgIron: 8mg
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