Leslies Irish Stew

While touring Ireland, our family ordered Irish stew at most of the many pubs and restaurants we ate at in order to determine what features we liked best in an Irish stew. This recipe is my attempt to recreate the flavor we preferred. The broth is made the day ahead and I like to use the slow cooker, but the recipe could be adapted for the oven or stovetop.

Step: 1

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.

Step: 2

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.

Step: 3

Combine flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper in a brown paper bag. Add cubed lamb; shake until coated.

Step: 4

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.

Step: 5

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.

Step: 6

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.

Per Serving: 500 calories; protein 34.4g; carbohydrates 52.7g; fat 16g; cholesterol 93.5mg; sodium 528.6mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being processing menu all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.