Leslie's Irish Stew

Lamb shoulder is simmered in a stout-beer broth with rutabagas, potatoes, cabbage, and carrots in this Irish stew made in the slow cooker.

• Preparation Time: 45 mins
• Cooking Time: 8 hr 14 mins
• Total Time: 8 hr 59 mins
• Calories: 500 Calories

Ingredients

• ground black pepper to taste
• 1 pinch salt and ground black pepper to taste
• 4 whole allspice berries
• 1 tablespoon dried savory
• 4 cloves garlic, crushed
• 4 potatoes, diced
• 1 large onion, quartered
• 1 (16 ounce) package baby carrots
• 2 tablespoons minced fresh parsley
• 1 leek, thinly sliced
• 3 tablespoons olive oil, or as needed
• 1 pound lamb shoulder blade chops
• 1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®)
• 1 teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
• 1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
• 4 bay leaves, divided
• 3 stalks celery, quartered
• 1 bunch parsley sprigs
• 10 sprigs fresh thyme, divided
• 4 pounds butterflied leg of lamb, trimmed and cut into cubes
• 3 rutabagas, diced
• 4 small onions, chopped
• 1.5 cups all-purpose flour
• 1.5 teaspoons salt
• 0.5 small head cabbage, chopped
• 1.5 quarts water

Recipe 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.