Slow Cooker Irish Stew

A traditional Irish stew uses lamb or mutton, but if you want you can substitute the lamb for beef. Serve with mashed potatoes or crusty white bread. The stew can also be made in the oven, simply follow the recipe and put in a casserole dish in the oven at 350ºF for three hours.

Ingredients (serves 6 to 8)
2 pounds leg of lamb (or stewing beef), boned and fat trimmed and cut into one-inch pieces
1½ pounds peeled potatoes, chopped into one-inch cubes
3 leeks, white part only, halved, rinsed and sliced
3 large peeled carrots, chopped into one-inch pieces
3 celery stalks, sliced
14-ounce low-sodium chicken or beef broth
2 tsp fresh chopped thyme or ½ tsp of dried thyme
¼ cup fresh parsley, chopped
Salt and pepper to season

Method
Combine all the ingredients, except the parsley, and put into the slow cooker (or casserole dish) and cook for eight hours on low. Once ready stir through the parsley and serve.

Source: Lifescript

Study finds that wheat protein may cause or aggravate inflammatory bowel disease. Discover more.