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Leslie's Irish Stew
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Prep Time:
45 minutes
Cook Time:
494 minutes
Total Time:
1049 minutes
Slow-cooked Irish lamb stew with stout beer, rutabagas, potatoes, cabbage, and carrots.
Ingredients:
  • 1.5 quarts water
  • 1 pound lamb shoulder blade chops
  • 1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®)
  • 1 large onion, quartered
  • 3 stalks celery, quartered
  • 1 bunch parsley sprigs
  • 10 sprigs fresh thyme, divided
  • 4 cloves garlic, crushed
  • 1.5 teaspoons salt
  • 4 whole allspice berries
  • ground black pepper to taste
  • 4 bay leaves, divided
  • 1.5 cups all-purpose flour
  • 1 tablespoon dried savory
  • 1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
  • 1 pinch salt and ground black pepper to taste
  • 4 pounds butterflied leg of lamb, trimmed and cut into cubes
  • 3 tablespoons olive oil, or as needed
  • 3 rutabagas, diced
  • 4 potatoes, diced
  • 0.5 small head cabbage, chopped
  • 1 (16 ounce) package baby carrots
  • 4 small onions, chopped
  • 1 leek, thinly sliced
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
Instructions:
  • In a slow cooker, create a flavorful broth by marrying water with tender lamb chops, robust stout beer, a large onion, crisp celery, fresh parsley sprigs, aromatic thyme sprigs, garlic, 1 1/2 teaspoons of salt, allspice, black pepper, and 3 bay leaves.
  • Cook on High for 4 hours to let the flavors meld. Allow to cool for at least 30 minutes. Place lamb chops in a resealable plastic bag. Strain broth into a bowl, discard solids. Refrigerate lamb chops and broth for 8 hours to overnight.
  • In a brown paper bag, mix together flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper. Add cubed lamb and shake until fully coated.
  • In a large skillet over medium-high heat, sizzle 1 tablespoon of olive oil. Toss in 1/3 cubed lamb and sear until golden on each side, about 1 to 2 minutes. Repeat this with the rest of the olive oil and cubed lamb. Then, nestle the nicely browned lamb into the slow cooker.
  • Remove any excess fat from the chilled broth and transfer it to the slow cooker. Prepare the lamb chops by removing the bones and trimming the fat. Dice the lamb meat and add it to the slow cooker along with 5 sprigs of thyme, a bay leaf, rutabagas, potatoes, cabbage, baby carrots, and small onions.
  • Cook the lamb on High for about 4 hours until it is tender. Remove thyme sprigs and bay leaves. Add leek, chopped parsley, and 1 teaspoon garlic and herb seasoning. Stir and cook for an additional 2 to 3 minutes to combine flavors.

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