Irish Lamb Stew

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Ingredients:

  • 2 lbs boneless leg of lamb, cut into 1 inch pieces
  • 1 3/4 lbs. potatoes, peeled and cut into 1 inch pieces.
  • 3 large leeks, white part only, halved, washed and thinly sliced
  • 3 large carrots, peeled and cut into 1 inch pieces
  • 3 stalks celery, thinly sliced
  • 14 oz. chicken stock
  • 2 tsp. fresh thyme (or 3 tsp of dried)
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/4 cup fresh parsley leaves, chopped.

Directions:

  1. Combine ingredients in a slow cooker and cook covered on low for 6 hours or until the potatoes and lamb are tender.
  2. Stew can be stored for up to 1 month if frozen.

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