Soupy Thursday

Irish Stew
adapted from Crock Pot Classics

1c chicken broth
1t dried marjoram
1t dried parsley
3/4t salt
1/2t garlic powder
1/4t black pepper
1 1/4 lbs whited potatoes, cut 1" pieces
1 lb lean lamb, cut 1" cubes (I used a beef roast)
8 oz frozen green beans, thawed
2 small leeks, sliced (I used green onions)
1 1/2c carrots, 1" pieces

Additions I Added:
1 1/2c shredded cabbage
1c celery, 1" pieces

Combine all herbs and broth in CP first. Add meat and potatoes next. Cover and cook low 7-9 hours.

Tip: Thicken cooking liquid with a mixture of 1T cornstarch and 1/4c water. Stir this mixture into cooking liquid; cook on High 10-15 minutes.

Happy Soupy Thursday!