Estofado irlandés

Ingredientes

• 2 tsp. olive oil
• 12 oz. leg of lamb (boneless, fat removed, cut into 3⁄4-inch cubes)
• 1 medium onion (medium chopped)
• 3 medium carrots (medium peeled, chopped)
• 2 medium leeks (medium sliced)
• 2 medium parsnips (medium sliced)
• 6 cups water
• 2 cups beef broth low-sodium organic (or vegetable broth)
• 1 bay leaves
• 1 tsp. thyme
• 1/2 tsp. sea salt (or Himalayan salt)
• 2 medium Yukon gold (or Peruvian blue potatoes, cut into 3⁄4-inch cubes (approx. 12 oz.))
• 2 cups cabbage (coarsely cut)
• 1/4 cup parsley (chopped )

Preparación

1. 1

   Add lamb; cook, stirring frequently, for 3 to

2. 2

   4 minutes, or until browned.

3. 3

   Add onion, carrot, leeks, and parsnips;

4. 4

   cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

5. 5

   Add water, broth, bay leaf, thyme, and salt.

6. 6

   Bring to a boil. Reduce heat to low; gently boil, covered, for 30 minutes.

7. 7

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

8. 8

   Remove bay leaf; add parsley.