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Slow Cooker Irish Stew

Skill Level: Beginner

Community:
20 min Prep
400 min Total
Servings
$4.47
price per Serving

Nutrition Facts

Amount Per Serving
Calories 311
Protein 28.1g
Total Carbohydrates 32.0g
Dietary Fiber 6.5g
Net Carbohydrates 25.5g
Sugar 8.6g
Total Fat 7.1g
Saturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 72.3mg
Sodium 416.9mg
SmartPoints® 7.0

Ingredients

  • 1 cup low-sodium beef broth or stock
  • 1 cup Guinness Stout beer
  • 2 pounds boneless leg of lamb, trimmed and cut into 1 inch cubes
  • 1 pound medium red potato, scrubbed and cut in half
  • 14 ounces canned diced tomatoes
  • 1 cup chopped onion
  • 3 cups carrot, cut into chunks
  • 2 cups parsnip, cut into chunks
  • 1 cup turnip, peeled and cut into chunks
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 Tablespoons all-purpose flour
  • 1/2 cup water
  • 2 cups frozen peas, thawed
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley

Preparation

  1. Combine the broth, stout, lamb, potatoes, tomatoes, onions, parsnips, carrots, turnips, bay leaf, salt and pepper in a slow cooker.
  2. Cover and cook on LOW until the lamb is fork-tender and vegetables soft, 6 to 8 hours.
  3. To thicken the stew, stir together the flour and water (or shake it together in a covered jar) until smooth. Stir into the stew.
  4. Cover and cook on HIGH until thickened, about 20 minutes. Remove the bay leaf and stir in the peas and parsley.

Tips

To add more flavor depth, sear meat in a hot pan with a liitle oil for a couple of minutes per side. It will develop a nice dark crust which adds a lot of flavor to the stew. If you'd like, you can flour the meat by rolling the cubes in the flour before you sear it to make a thicker base, rather than adding the flour near the end of cooking.

If you are able to add the vegetables an hour or two before the stew is finished rather than at the beginning, the vegetables will have a bit more substance.

To cook in oven rather than in a slow cooker, cook in a covered oven-safe pot or casserole at 325 ┬░F for 2 hours until tender.

You can substitute more carrots for the parsnips, and you can substitute more beef broth for the beer.


Price Per Serving based on average national price: excludes store savings and local grocery store pricing