Leslie's Irish Stew
Recipe information
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Cooking:
45 min.
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Servings per container:
10
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Source:

Ingredients for - Leslie's Irish Stew

1. Water - 1 ½ quarts
2. Lamb shoulder blade chops - 1 pound
3. Irish stout beer (such as Guinness®) - 1 (12 fluid ounce) bottle
4. Onion, quartered - 1 large
5. Celery, quartered - 3 stalks
6. Parsley sprigs - 1 bunch
7. Fresh thyme, divided - 10 sprigs
8. Garlic, crushed - 4 cloves
9. Salt - 1 ½ teaspoons
10. Whole allspice berries - 4
11. Ground black pepper to taste - 4
12. Bay leaves, divided - 4
13. All-purpose flour - 1 ½ cups
14. Dried savory - 1 tablespoon
15. Garlic and herb seasoning blend (such as Mrs. Dash®) - 1 tablespoon
16. Salt and ground black pepper to taste - 1 pinch
17. Butterflied leg of lamb, trimmed and cut into cubes - 4 pounds
18. Olive oil, or as needed - 3 tablespoons
19. Rutabagas, diced - 3
20. Potatoes, diced - 4
21. Cabbage, chopped - ½ small head
22. Baby carrots - 1 (16 ounce) package
23. Onions, chopped - 4 small
24. Leek, thinly sliced - 1
25. Minced fresh parsley - 2 tablespoons
26. Garlic and herb seasoning blend (such as Mrs. Dash®) - 1 teaspoon

How to cook deliciously - Leslie's Irish Stew

1. Stage

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.

2. Stage

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.

3. Stage

Combine flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper in a brown paper bag. Add cubed lamb; shake until coated.

4. Stage

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.

5. Stage

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.

6. Stage

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.