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Slow-Cooked Irish Lamb Stew with Root Vegetables and Thyme
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 4 medium potatoes, cubed
  • 4 cups beef broth
  • 3 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Toss the lamb chunks with the flour, salt, and pepper until lightly coated.
  • Heat the olive oil in a large skillet over medium-high heat. Brown the lamb in batches, then transfer it to the slow cooker.
  • Add the onion and garlic to the same skillet and cook for two minutes until they start to soften.
  • Place the carrots, parsnips, and potatoes into the slow cooker with the lamb.
  • Pour the broth over the meat and vegetables, then add the thyme sprigs.
  • Cover and cook on low for 7 to 8 hours until the lamb is fork-tender.
  • Remove the thyme stems before serving and sprinkle the chopped parsley over each bowl.

Notes

Brown the lamb well in the skillet first so the broth develops a richer taste. If the stew seems thin at the end, remove the lid for the last 30 minutes to let it thicken slightly. Leftovers reheat gently on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet