Irish Stew

Name: Irish Stew
Ingredients: 1/4 cup flour; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 teaspoon dried thyme; 2 lbs boneless lamb, cut in cubes; 3 tablespoons vegetable oil; 2 medium onions, cut in 1 inch cubes; 2 carrots, peeled and cut in 1/2 inch thick slices; 1 celery rib, cut in 1/2 inch thick slices; 1 turnip, peeled and cut in 3/4 inch dice; 2 parsnips, peeled and cut in 1/2 inch thick slices; 1 lb red potatoes, peeled and cut in 1/2 inch dice; 1 1/2 cups beef broth; 1 tablespoon Worcestershire sauce

14 ingredients

5 steps

Ingredients

1/4 cup flour
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon dried thyme
2 lbs boneless lamb, cut in cubes
3 tablespoons vegetable oil
2 medium onions, cut in 1 inch cubes
2 carrots, peeled and cut in 1/2 inch thick slices
1 celery rib, cut in 1/2 inch thick slices
1 turnip, peeled and cut in 3/4 inch dice
2 parsnips, peeled and cut in 1/2 inch thick slices
1 lb red potatoes, peeled and cut in 1/2 inch dice
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce

Directions

1

Mix the flour, salt, pepper, and 1/2 teaspoon thyme in a bowl. Add in lamb and toss to coat, pat off extra flour and reserve remaining flour mixture.
2

Heat half the oil in a large skillet and brown the lamb in batches, about 3 minutes per side, making sure not to crowd the pan. Transfer to a bowl.
3

Add the remaining oil to the skillet and saute the vegetables until browned and barely tender, about 6 minutes. Transfer to a slow cooker and place the lamb on top.
4

Add the reserved seasoned flour and the rest of thr thyme to the skillet and cook over medium heat until the flour is lightly browned, about 1 minute. Add the broth, heat to a boil, and continue cooking, while stirring, until slightly thickened. Pour into slow cooker and cover. Cook 3 to 4 hours on high, or 6 to 8 hours on low, until veggies and lamb are tender.
5

Add in worcestershire sauce, stir to blend, and serve.