Beef and Lamb Mixed Irish Stew with Potatoes
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- ½ pound beef stew meat, cubed
- ½ pound lamb stew meat, cubed
- 4 medium potatoes, cubed
- 1 onion, chopped
- 2 carrots, sliced
- 4 cups beef broth
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 bay leaves
- Salt and black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Place the beef stew meat and lamb stew meat into the slow cooker.
- Add the potatoes, onion, and carrots on top of the meat.
- Pour the beef broth over everything.
- Sprinkle in the thyme, rosemary, bay leaves, salt, and black pepper. Stir once to combine.
- Cover and cook on low for 8 hours.
- Remove the bay leaves. Ladle the stew into bowls and top each serving with fresh parsley.
Notes
Use a quick stir at the end of cooking to check the seasoning without breaking up the potatoes too much. If the broth seems thin, mash a few potato pieces against the side of the pot before serving. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board