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PREP TIME
30 mins
COOK TIME
6 hours
TOTAL TIME
6 hours 30 mins
Serves: 8
INGREDIENTS
1 cup beef broth
1 cup Irish stout (such as Guinness)
2 pounds boneless leg of lam, trimmed and cut into 1-inch cubes
8 small red potatoes, scrubbed and cut in half
1 can (14 ounces) diced tomatoes
1 cup chopped onion
3 carrots, peeled and cut into chunks
2 parsnips, peeled and quartered lengthwise and cut into 1-inch slices
1 small turnip, peeled, halved and each half cut into 8 chunks
1 bay leaf
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons all-purpose flour
2 cups frozen peas, thawed
¼ cup chopped fresh flat-leaf parsley (optional)
INSTRUCTIONS
Ideal Slow Cooker Size: 5-Quart
Combine the broth, stout, lamb, potatoes, tomatoes, onions, parsnips, carrots, turnips, bay leaf, salt and pepper in the crock pot. Cover and cook on LOW until the lamb is fork-tender and vegetables soft, 6 to 8 hours.
To thicken the stew, stir together the flour and ½ cup water (or shake it together in a covered jar) until smooth. Stir into the stew. Cover and cook on HIGH until thickened, about 20 minutes. Fish out the bay leaf and stir in the peas and parsley.
COOK'S NOTES
10 Smartpoints
Nutritional Estimates Per Serving (2 cups): 419 calories, 10g fat, 4g sat fat, 52g carbs, 9g sugar, 7g fiber, 31g protein,