Irish Stew with Fresh Bay Leaves
Ingredients
3
pounds
leg of lamb
trimmed of fat and cut into 1 1/2 inch cubes
2
tablespoons
unsalted butter
1
tablespoon
vegetable oil
salt to taste
1
sprig rosemary
3 -4
fresh bayleaves
2
sprigs fresh thyme
Freshly ground black pepper
114-
ounce
can reduced-sodium chicken broth
2
cups
Water
2
cloves
garlic
finely chopped
3
inch
medium Idaho potatoes
peeled and cut into 1 1/2pieces
3
medium carrots
peeled and cut into 1/2-inch thick slices
1/4
cup
packed parsley leaves
chopped
Instructions
Combine lamb, butter, vegetable oil, salt, rosemary, thyme, pepper, chicken broth, water, garlic, potatoes, carrots, 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.