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Slow Cooker Lamb and Beef Stew with Root Vegetables and Herbs
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound lamb stew meat
  • 1 pound beef stew meat
  • 4 medium potatoes, peeled and cubed
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions
 

  • Place the lamb and beef stew meat in the bottom of the slow cooker.
  • Add the potatoes, carrots, parsnips, onion, and garlic on top of the meat.
  • Stir the tomato paste into the beef broth until smooth, then pour the mixture over the vegetables and meat.
  • Sprinkle in the thyme, rosemary, salt, and pepper. Add the bay leaves.
  • Cover and cook on low for 8 hours, until the meat is fork-tender.
  • Remove the bay leaves. Ladle the stew into bowls and sprinkle with fresh parsley before serving.

Notes

If the broth seems thin at the end, remove the lid for the last 30 minutes to let some liquid evaporate. For a milder herb note, reduce the rosemary to half a teaspoon. Leftovers keep in the fridge for three days and reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker