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 Time: 45 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 45 mins
• Calories: 500 Calories

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons salt
• ground black pepper to taste
• 1 pinch salt and ground black pepper to taste
• 4 whole allspice berries
• 1 ½ quarts water
• 1 tablespoon dried savory
• 4 cloves garlic, crushed
• 4 potatoes, diced
• ½ small head cabbage, chopped
• 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

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.