What could be more comforting and filling than a delicious bowl of Irish stew? Adding onions, carrots and celery means that little else is needed to make it a meal. Of course it’s very popular to make this stew for St. Patrick’s day but it’s far too good to reserve for just one day per year; eat it when you want a nourishing dish that you can prep ahead of time, leave in the slow cooker and come home to enjoy at the end of a long day. Serve with crusty bread to soak up all of the delicious sauce.
- 2 tbsp oil or lard
- 2 lb lamb stew meat
- 3/4 tsp each salt and black pepper
- 3 garlic cloves , minced
- 2 onions , chopped
- 1/2lb bacon, diced
- 3 tbsp flour
- 1 can of Guinness beer
- 4 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 3 cups beef or lamb broth
- 3 carrots, peeled and cut into 1/2″ thick pieces
- 2 celery stalks, cut into 1″ pieces
- 3-4 medium potatoes, cut into quarters
- 2 bay leaves
- 1 tsp dried thyme leaves
Sprinkle lamb with salt and pepper.
Heat oil in a heavy pot over high heat. Add lamb and brown on all sides. Transfer to a plate and set aside.
Lower heat to medium and add garlic and onion. Cook for 2-3 minutes, then add bacon.
Cook until bacon is browned.
Add flour, and stir for 1 minute to cook off the flour.
Add Guinness, Worcestershire, broth and tomato paste. Mix well to ensure flour dissolves, add bay leaves and thyme.
Transfer into slow cooker (including any juices) along with the lamb and vegetables.
Cook on high for 3-4 hours or on low for 7-8 hours.
Adjust salt and pepper to taste.
Serve with crusty bread and more Guinness!