Derek's Irish Lamb Stew

By á-49485

Ingredients

• 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
• 1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
• 3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
• 3 large carrots, peeled and cut into 1-inch pieces
• 3 stalks celery, thinly sliced
• 1 14-ounce can reduced-sodium chicken broth
• 2 teaspoons chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/4 cup packed fresh parsley leaves, chopped

Preparation

Step 1

Combine lamb, potatoes, leeks, carrots, celery, 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.


*To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.