In honor of St. Patty’s day, I decided to make a slow cooked Irish Lamb Stew. The stew was better the next day, as most stews are, and the lamb was so tender it practically melted in your mouth. Next time I will increase the amount of seasonings in the stew, as they were a bit too subtle for me. It was very quick and simple to make, and tasted delicious!
2 pounds boneless leg of lamb, fat removed and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
3 large leeks, white part only, halved, washed and thinly sliced
1 cup reduced-sodium chicken broth
1 bottle of Guinness beer
3 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 cup chopped parsley
Add all ingredients to slow cooker except for parsley. Cook on low for about 8 hours until lamb is practically fall apart tender. Stir in parsley before serving. Serves 4 as a main dish, or 8 as a starter soup.