Irish Stew
- Ready In:
- 4hrs 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1⁄4 cup flour
- 1 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 lbs boneless lamb, cut in cubes
- 3 tablespoons vegetable oil
- 2 medium onions, cut in 1 inch cubes
- 2 carrots, peeled and cut in 1/2 inch thick slices
- 1 celery rib, cut in 1/2 inch thick slices
- 1 turnip, peeled and cut in 3/4 inch dice
- 2 parsnips, peeled and cut in 1/2 inch thick slices
- 1 lb red potatoes, peeled and cut in 1/2 inch dice
- 1 1⁄2 cups beef broth
- 1 tablespoon Worcestershire sauce
directions
- Mix the flour, salt, pepper, and 1/2 teaspoon thyme in a bowl. Add in lamb and toss to coat, pat off extra flour and reserve remaining flour mixture.
- Heat half the oil in a large skillet and brown the lamb in batches, about 3 minutes per side, making sure not to crowd the pan. Transfer to a bowl.
- Add the remaining oil to the skillet and saute the vegetables until browned and barely tender, about 6 minutes. Transfer to a slow cooker and place the lamb on top.
- Add the reserved seasoned flour and the rest of thr thyme to the skillet and cook over medium heat until the flour is lightly browned, about 1 minute. Add the broth, heat to a boil, and continue cooking, while stirring, until slightly thickened. Pour into slow cooker and cover. Cook 3 to 4 hours on high, or 6 to 8 hours on low, until veggies and lamb are tender.
- Add in worcestershire sauce, stir to blend, and serve.
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