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Category: Main Course
Irish Stew - TastyPlanner.com
Chef: Galateadia (Pro Member)
Serve this with Irish soda bread and butter and a pint of cold Guinness (or cider!) for the quintessential pub meal.
Recipe Source: adapted from Not Your Mothe...
Ingredients
2 tablespoons olive oil, as needed
2 pounds shoulder of lamb, trimmed of fat, cut into 1½-inch cubes, and blotted dry
8 new white potatoes, scrubbed and sliced ½ inch thick
8-ounces frozen pearl onions
One 12-ounce bag baby carrots, or 3 large carrots, cut into thick rounds
4 ribs celery, chopped
2 tablespoons chopped fresh flat-leaf parsley
. Dash or McCormick
2 teaspoons dried thyme
1 bay leaf
2 cups water, broth, stout or cider (or any blend)
Salt and freshly ground black pepper to taste
Instructions
In a large skillet, heat 1 tablespoon of the oil over medium-high heat and brown half of the lamb on all sides. Set aside and brown the other half, adding more oil if needed.
Layer the potatoes, onions, carrots, and celery in the slow cooker and place the meat on top. Add the parsley, herb blend, thyme, and bay leaf and pour over the liquid of choice. Cover and cook on HIGH for 1 hour.
Turn the cooker to LOW and cook until the lamb and vegetables are very tender; 6 to 7 hours.
Season with salt and pepper. If you like your stew thickened, use 1 or 2 tablespoons of beurre manié (equal parts butter and flour). Serve the stew straight out of the pot.
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