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Traditional Irish Lamb Stew with Potatoes and Pearl Onions
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Course Soup
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch pieces
  • 4 medium potatoes, peeled and cut into 1-inch cubes
  • 1 cup pearl onions, peeled
  • 3 carrots, sliced into 1/2-inch rounds
  • 4 cups beef broth
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Add the lamb stew meat to the slow cooker.
  • Place the potatoes, pearl onions, and carrots on top of the lamb.
  • Pour the beef broth over the vegetables and meat.
  • Sprinkle the dried thyme, salt, and black pepper into the slow cooker, then tuck in the bay leaves.
  • Cover and cook on low for 8 hours until the lamb is very tender.
  • Remove the bay leaves, stir the stew gently, and sprinkle with fresh parsley before serving.

Notes

If the broth seems thin at the end, mash a few potato cubes against the side of the slow cooker and stir them back in to thicken it naturally. Pearl onions can be swapped for frozen ones straight from the bag with no extra prep. Leftovers taste even better the next day after the flavors settle, so store them in the fridge up to three days and reheat gently on the stovetop with a splash of broth.
Course: Soup
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board