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.
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Ingredients
- 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
Instructions
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Sprinkle lamb with salt and pepper.
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Heat oil in a heavy pot over high heat. Add lamb and brown on all sides. Transfer to a plate and set aside.
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Lower heat to medium and add garlic and onion. Cook for 2-3 minutes, then add bacon.
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Cook until bacon is browned.
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Add flour, and stir for 1 minute to cook off the flour.
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Add Guinness, Worcestershire, broth and tomato paste. Mix well to ensure flour dissolves, add bay leaves and thyme.
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Transfer into slow cooker (including any juices) along with the lamb and vegetables.
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Cook on high for 3-4 hours or on low for 7-8 hours.
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Adjust salt and pepper to taste.
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Serve with crusty bread and more Guinness!
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