Irish Stew
Crock-Pot
Yield: 6 servings
1 c. chicken broth
1 tsp dried marjoram
1 tsp dried parsley flakes
½ tsp salt
½ tsp garlic powder
¼ tsp black pepper
2-3 medium potatoes, peeled and diced in 1” pieces
1 lb. lean lamb or beef stew, in 1” pieces (*we’ve also done chicken
when lamb/beef are crazy expensive, but the lamb or beef is better)
8 oz. frozen cut green beans, thawed
2 leeks, cut lengthwise into halves and then crosswise into slices
1 ½ c. coarsely chopped carrots
Combine broth and spices in the CrockPot. Layer potatoes, meat, green
beans, leeks, and carrots into Crock-Pot. Cover and cook on LOW for 7-8 hours or
until lamb is tender. If stew is runny when lamb is cooked, add a mixture or 1
TB cornstarch in ¼ c. cold water. Let cook on HIGH for 15 mins to thicken.
Serve with bread, rolls, crackers, etc. if desired.
