Irish Stew Dressed Up - Slo Cooker

This is no old-fashioned Irish stew! Our updated version is dressed up by using lamb chops instead of stew meat, and the result will have your gang doing an Irish jig!

Photo by Sara M.

PREP TIME

30

minutes

TOTAL TIME

31

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

31

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon vegetable oil

  • 3

    pounds shoulder lamb chops (7 to 8 chops), each chop cut in half

  • 5 to 6

    medium-sized carrots, peeled and cut into 2-inch chunks

  • 2

    medium-sized onions, peeled and cut into 1-inch chunks

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • 1/2

    teaspoon dried thyme

  • 6

    medium white potatoes, peeled and cut in half lengthwise

  • 3 1/2

    cups beef broth

  • 2 to 3

    tablespoons flour

  • 1/3

    cup water

  • 1

    teaspoon chopped fresh parsley

Directions

1. In a heavy soup pot or Dutch oven, heat oil over high heat. Brown lamb chops on both sides, about 6 minutes, in batches if necessary. 2. Place cooked chops back in pot, top with carrots and onions, and sprinkle with salt, pepper, and thyme. Arrange potatoes on top, cut-side down; pour beef broth over potatoes and bring to a boil over high heat. Cover, reduce heat to low, and simmer 1 to 1-1/4 hours, or until meat is fork-tender. 3. In a small bowl, mix flour and water. Remove potatoes to a platter, add flour mixture to pot, stir, and cook 2 to 3 minutes, or until gravy is thickened. Sprinkle with parsley and serve immediately.

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