St. Patricks Day Irish Stew

By Letha_McWey

After trying lamb on a visit to Ireland I decided to try to come up with an Irish stew similar to what I was able to get on the Green Island. This was a wonderful addition to our traditional Corned Beef on St. Patrick's Day. But you can serve anytime on cold winter days.

Ingredients

• 2 lbs Boneless Leg of Lamb (cut into 1" pieces
• 2 lbs White Potatoes (peeled/diced)
• 3 lg Leeks (white part only/soak)
• 3 lg Carrots (sliced)
• 3 Celery Stalks (sliced)
• 2 14oz Chicken Broth
• 2 tsp Fresh Thyme
• 1 tsp salt
• 1 tsp pepper
• 1/2 C Flour
• 3 Garlic Cloves (minced)
• 1 lg Brown Onion (diced)
• 4 Slices Bacon
• 2 Bay Leaves

Details

Servings 10

Preparation

Step 1

Begin by preparing all veggies. Dice and chop and set aside. Cut up leg of lamb into 1" bite size pieces.
Fry bacon remove from pan to a plate with paper towel to collect excess grease. Reserve grease from pan for searing lamb. Combine flour, salt and pepper and dredge lamb. Brown on all side in bacon grease. Once brown remove and place on paper towel to collect excess grease. Gently saute onion, garlic, and leeks. Place all ingredients into a crock pot. Set on low and cook for 8 hours.