1. Recipes

How to Make Leslie's Irish Stew - A Step-by-Step Guide

There's nothing quite like a hearty bowl of Irish stew to warm you up on a cold day, and Leslie's Irish Stew is a recipe that is sure to become a favorite in your household. This traditional Irish dish is chock full of tender meat, hearty vegetables, and flavorful broth, creating a dish that is both comforting and satisfying.

Leslie's Irish Stew is a classic recipe that has been passed down through generations, and it's easy to see why it has stood the test of time. The combination of...

Read more Snack recipes

Ingredients

  • 1 ½ 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 ½ teaspoons salt
  • 4 whole allspice berries
  • ground black pepper to taste
  • 4 bay leaves, divided
  • 1 ½ 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
  • ½ 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®)

Information

  • Prep Time: 45 mins
  • Cook Time: 8 hrs 14 mins
  • Additional Time: 8 hrs 30 mins
  • Total Time: 17 hrs 29 mins
  • Servings: 10
  • Yield: 10 servings

  • Combine water, lamb chops, stout beer, large onion, celery, parsley sprigs, 5 sprigs thyme, garlic, 1 1/2 teaspoon salt, allspice, black pepper, and 3 bay leaves in a slow cooker to make broth.
  • Cook on High until flavors combine, about 4 hours. Let cool, at least 30 minutes. Place lamb chops in a resealable plastic bag. Strain broth into a bowl; discard solids. Refrigerate lamb chops and broth, 8 hours to overnight.
  • Combine flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper in a brown paper bag. Add cubed lamb; shake until coated.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/3 cubed lamb; cook until browned, 1 to 2 minutes per side. Repeat with remaining olive oil and cubed lamb. Transfer browned lamb to the slow cooker.
  • Skim fat off the chilled broth and pour into the slow cooker. Trim and bone lamb chops; dice lamb meat and add to the slow cooker. Stir in remaining 5 sprigs thyme and bay leaf, rutabagas, potatoes, cabbage, baby carrots, and small onions.
  • Cook on High until lamb is tender, about 4 hours. Discard thyme sprigs and bay leaves. Stir in leek, chopped parsley, and 1 teaspoon garlic and herb seasoning. Cook until flavors combine, 2 to 3 minutes more.

    • Nutrition

    500 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 94mg
    • Sodium: 529mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 9g
    • Total Sugars: 13g
    • Protein: 34g
    • Vitamin C: 75mg
    • Calcium: 158mg
    • Iron: 6mg
    • Potassium: 1407mg

    Categories

    Stew recipes
    Irish recipes
    Soup recipes
    Main recipes
    Comfort food recipes