Irish Stew

By February 19, 2019Nutrition

By: Dee Miller, canfitpro PRO TRAINER










4 servings


1 lb (450 g) boneless leg of lamb, trimmed & cubed

3 cups (750 mL) sweet potatoes, peeled, cubed

3 cups (750 mL) leeks, white parts only, well washed, thinly sliced

1 ½ cups (375 mL) carrots, peeled, cubed

1 ½ cups (375 mL) parsnips, peeled, cubed

1 ½ cups (375 mL) celery, sliced

1 ½ cups (375 mL) chicken broth, reduced-sodium

2 tsp (10 mL) thyme, fresh, chopped

½ tsp (2.5 mL) Sea salt

½ tsp (2.5 mL) pepper


  1. In a 6-quart slow cooker combine all ingredients. Stir to mix.
  2. Put on the lid and cook on low until the vegetables are cooked and the lamb is fork tender, about 8 hours. Season to taste.










Dee Miller is a canfitpro PRO TRAINER and a sought after speaker and educator, regularly presenting at canfitpro events and Cancer Patient Education Conferences. Over the past few years, Dee has received:  “Ajax Recreation Volunteer of the Year Award”, has been nominated for “Business Person of the Year”, and CBC’s Champion of Change.  Dee (with the help of everyone who voted for her idea) won the Pepsi “Refresh Project” which turned out the Healthy Bites Cookbook – Over 100 Recipes of Healthy Choices for Cancer Survivors.

Dee also holds certifications with ACE, RYT 200, TRX R4, FMA