Leslie's Irish Stew
While touring Ireland, our family ordered Irish stew at most of the many pubs and restaurants we ate at in order to determine what features we liked best in an Irish stew. This recipe is my attempt to recreate the flavor we preferred. The broth is made the day ahead and I like to use the slow cooker, but the recipe could be adapted for the oven or stovetop.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 1½ quarts water
- 1pound lamb shoulder blade chops
- 1(12 fluid ounce) bottle Irish stout beer (such as Guinness®)
- 1large onion, quartered
- 3stalks celery, quartered
- 1bunch parsley sprigs
- 10sprigs fresh thyme, divided
- 4cloves garlic, crushed
- 1½ teaspoons salt
- 4whole allspice berries
- ground black pepper to taste
- 4bay leaves, divided
- 1½ cups all-purpose flour
- 1tablespoon dried savory
- 1tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
- 1pinch salt and ground black pepper to taste
- 4pounds butterflied leg of lamb, trimmed and cut into cubes
- 3tablespoons olive oil, or as needed
- 3rutabagas, diced
- 4potatoes, diced
- ½small head cabbage, chopped
- 1(16 ounce) package baby carrots
- 4small onions, chopped
- 1leek, thinly sliced
- 2tablespoons minced fresh parsley
- 1teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
Instructions
Step 1
Combine water, lamb chops, stout beer, large onion, celery, parsley sprigs, 5 sprigs thyme, garlic, 1 1/2 teaspoon salt, allspice, black pepper, and 3 bay leaves in a slow cooker to make broth.Step 2
Cook on High until flavors combine, about 4 hours. Let cool, at least 30 minutes. Place lamb chops in a resealable plastic bag. Strain broth into a bowl; discard solids. Refrigerate lamb chops and broth, 8 hours to overnight.Step 3
Combine flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper in a brown paper bag. Add cubed lamb; shake until coated.Step 4
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/3 cubed lamb; cook until browned, 1 to 2 minutes per side. Repeat with remaining olive oil and cubed lamb. Transfer browned lamb to the slow cooker.Step 5
Skim fat off the chilled broth and pour into the slow cooker. Trim and bone lamb chops; dice lamb meat and add to the slow cooker. Stir in remaining 5 sprigs thyme and bay leaf, rutabagas, potatoes, cabbage, baby carrots, and small onions.Step 6
Cook on High until lamb is tender, about 4 hours. Discard thyme sprigs and bay leaves. Stir in leek, chopped parsley, and 1 teaspoon garlic and herb seasoning. Cook until flavors combine, 2 to 3 minutes more.