Irish Stew

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3/4 pound boneless leg of lamb, trimmed of all visible fat and cut into 1" cubes

3/4 pound small red potatoes, quartered

6 cups water

3 cups fat-free reduced-sodium beef or chicken broth

3 carrots, sliced

3 parsnips, sliced

1 package (8 ounces) shredded cabbage

1 large onion, halved and sliced

1 bay leaf

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 cup chopped parsley

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