St. Patrick's Day is only a week away. I know, I know, where does the time go? My son is anxiously antipating my traditional corn beef and cabbage. He's cabbage fiend! And while I plan to make that tasty dish, along with some good Irish Soda Bread, I also like other traditional Irish fair - such as this yummy Lamb Stew. I don't actually tell my kids it's lamb stew, but they love it!
- 2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
- 1 3/4 pounds yukon gold potatoes, peeled and cut into 1-inch pieces
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, thinly sliced
- 3 large leeks, white part only, halved, washed and thinly sliced
- 1 14-ounce can vegetable broth
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/4 cup packed fresh parsley leaves, chopped
- Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.