Irish Stew

This delicious Irish stew is very easy to prepare, but it will make you look like a culinary wizard. The result is a rich, savory dish that is satisfying and delicious. Parsnips, leeks and cabbage give it a surprising amount of fiber, and it’s has 23 grams of protein per serving.

Total Time: 1 hr. 10 min.

Prep Time: 15 min.

Cooking Time: 55 min.

Yield: 4 servings


2 tsp. olive oil

12 oz. raw leg of lamb, boneless, fat removed, cut into ¾-inch cubes

2 cups low-sodium organic beef (or vegetable) broth

1 medium onion, diced

3 medium carrots, peeled chopped

2 medium leeks, sliced

2 medium parsnips, sliced

6 cups water

1 bay leaf

1 tsp. dried thyme

½ tsp. sea salt

12 oz. Yukon gold (or Peruvian blue) potatoes, cut into ¾-inch cubes

2 cups coarsely cut cabbage

¼ cup chopped fresh parsley


1. Heat oil in a large saucepan over medium-high heat.

2. Add lamb; cook, stirring frequently, for 3 to 4 minutes, or until browned.

3. Add onion, carrot, leeks, and parsnips; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

4. Add water, bay leaf, thyme, and salt. Bring to a boil. Reduce heat to low; gently boil, covered, for 30 minutes.

5. Add potatoes and cabbage; cook, uncovered, stirring occasionally, for 10 to 15 minutes, or until lamb and potatoes are tender.

6. Remove bay leaf; add parsley.