Lamb and Cabbage Irish Stew with Parsley
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds lamb stew meat, cut into chunks
- 1 medium head green cabbage, shredded
- 4 large potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cups beef broth
- 1/4 cup chopped fresh parsley
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the lamb stew meat, chopped onion, cubed potatoes, dried thyme, salt, and black pepper into the slow cooker.
- Pour the beef broth over the meat and vegetables until everything is mostly covered.
- Add the shredded cabbage on top of the other ingredients.
- Cover and cook on low for 7 to 8 hours until the lamb is fork-tender and the potatoes are soft.
- Stir in the chopped fresh parsley just before serving.
Notes
Add the parsley only after cooking so its color and fresh taste stay intact. If the broth seems thin, mash a few potato pieces against the side of the pot before stirring in the parsley. Leftovers reheat well the next day with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board