We enjoyed slow cooked Irish Stew with homemade side bread tonight. It was melt in the mouth delicious. Let’s move to the ingredients first.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 kg lamb cut into 2 cm cubed
- 1/3 cup plus 1 tablespoon plain flour, separated
- 6 minced garlic cloves
- 1 cup shiraz
- 1 cup Guinness
- 6 cups beef stock
- 3 tablespoons tomato paste
- 1 tablespoon raw sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried thyme
- 3 bay leaves
- 400g russet potatoes, cut into 2 cm pieces
- 200g small red potatoes
- 2 cups thick sliced carrots
- 2 large brown or white chopped onions
- 1 tablespoon cornflour and a tablespoon of water
- Pepper, to taste
Method:
Turn on your XL Crockpot on slow cooker function, press low. In a zip bag, combine the lamb and the 1/3 cup of flour. Shake to combine thoroughly. Shake off the excess. Heat the olive oil in a heavy pan (I use a cast iron pan) over medium-high heat.
Once the pan is hot, add brown the lamb meat and saute until brown on all sides, about 5 to 7 minutes. When nicely browned, remove from the pan with a slotted spoon and set aside. Add the Add garlic cloves and onions to the pan, as well as a couple of splashes of beef stock to help deglaze. Saute for another minute or until fragrant.
Add the Guinness, Shiraz and beef broth to the XL, followed by the lamb, cooked garlic and onions, and stir. Stir in the potatoes, carrots, pepper, Worcestershire sauce, bay leaves, sugar, garlic, onions, carrots, thyme, tomato paste.
Let the stew cook on low for 8 to 10 hours. Half hour before cooking time elapses, whisk together 1 tablespoon of flour with 2 tablespoons of water until nice and smooth and stir the mixture into the stew. Place the lid back on the XL and let the stew bubble away for the final 30 minutes. Your slow cooker irish stew is ready to serve.