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Lamb Stew with Potatoes, Carrots, and Bay Leaves
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 1/2 pounds lamb stew meat, cut into chunks
  • 4 medium potatoes, peeled and quartered
  • 3 carrots, peeled and sliced
  • 2 bay leaves
  • 1 large onion, diced
  • 3 cups beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the lamb chunks and brown them on all sides for a few minutes. Transfer the lamb to the slow cooker.
  • Add the diced onion, sliced carrots, and quartered potatoes to the slow cooker. Place the bay leaves on top.
  • Sprinkle the dried thyme, salt, and black pepper over the ingredients. Pour the beef broth into the slow cooker until the contents are mostly covered.
  • Stir gently to combine everything. Cover and cook on low for 7 to 8 hours, until the lamb is tender and the vegetables are soft.
  • Remove the bay leaves before serving. Taste and adjust salt and pepper if needed.

Notes

Brown the lamb first for better flavor in the finished broth. If the stew seems thin at the end, mash a few potato pieces against the side of the pot to help thicken it naturally. Leftovers keep well in the fridge for up to three days and reheat smoothly on the stovetop with a splash of broth.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet