Leslie's Irish Stew
Description
Lamb shoulder is simmered in a stout-beer broth with rutabagas, potatoes, cabbage, and carrots in this Irish stew made in the slow cooker.
Ingredients
•
1 1/2 quarts water
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1 pound lamb shoulder blade chops
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1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®)
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1 large onion, quartered
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3 stalks celery, quartered
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1 bunch parsley sprigs
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10 sprigs fresh thyme, divided
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4 cloves garlic, crushed
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1 1/2 teaspoons salt
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4 whole allspice berries
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ground black pepper to taste
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4 bay leaves, divided
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1 1/2 cups all-purpose flour
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1 tablespoon dried savory
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1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
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1 pinch salt and ground black pepper to taste
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4 pounds butterflied leg of lamb, trimmed and cut into cubes
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3 tablespoons olive oil, or as needed
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3 rutabagas, diced
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4 potatoes, diced
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1/2 small head cabbage, chopped
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1 (16 ounce) package baby carrots
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4 small onions, chopped
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1 leek, thinly sliced
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2 tablespoons minced fresh parsley
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1 teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
Directions
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.
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.
3
Combine flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper in a brown paper bag. Add cubed lamb; shake until coated.
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.
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.
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.