New and Improved Irish Stew

Name: New and Improved Irish Stew
Prep time: 1 min
Cook time: 4 h 20 min
Total time: 4 h 21 min
Yield: 6 Servings
Cuisine: Irish
Ingredients: 2 pounds boneless lamb cubes for stew; 1 teaspoon dried thyme, divided; 2 medium onions, cut into 1-inch chunks; 3 tablespoons vegetable oil, divided; ¼ cup flour; ¼ teaspoon coarsely ground black pepper; 1 teaspoon kosher salt; 1 pound red-skin or golden potatoes, peeled and cut into ½-inch dice; 1 pound red-skin or golden potatoes, peeled and cut into ½-inch dice; 1 tablespoon Worcestershire sauce or steak sauce, such as A-1; 1½ cups beef broth; 1 celery rib, cut into ½-inch-thick slices; 2 carrots, peeled and cut into ½-inch-thick slices; 2 parsnips, peeled and cut into ½-inch-thick slices; 1 turnip, peeled and cut into ¾-inch dice; 1 tablespoon Worcestershire sauce or steak sauce, such as A-1

Preparation info

6
Servings

Difficulty
Easy
Ready in
4 hr 30

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

Traditional Irish stew is pretty austere stuff—browned bits of lamb simmered with potatoes, onions, and carrots, with a smidgen of thyme for pizzazz. This one has a little more going on. The parsnips add sweetness, the turnip delivers some needed astringency, and a dash of Worcestershire tilts the whole thing dangerously close to delicious. It’s enough to make your old Aunt Bridget a wee bit excited.

Ingredients

Europe
Ireland

Ingredients

Method