Tasty Recipes Leslie's Irish Stew

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Leslie's Irish Stew

While touring Ireland, our family ordered Irish stew at most of the many pubs and restaurants we ate at in order to determine what features we liked best in an Irish stew. This recipe is my attempt to recreate the flavor we preferred. The broth is made the day ahead and I like to use the slow cooker, but the recipe could be adapted for the oven or stovetop.

Ingredients :

• 1 ½ quarts water
• 1 pound lamb shoulder blade chops
• 1 (12 fluid ounce) bottle Irish stout beer (such as Guinness(R))
• 1 large onion, quartered
• 3 stalks celery, quartered
• 1 bunch parsley sprigs
• 10 sprigs fresh thyme, divided
• 4 cloves garlic, crushed
• 1 ½ teaspoons salt
• 4 whole allspice berries
• ground black pepper to taste
• 4 bay leaves, divided
• 1 ½ cups all-purpose flour
• 1 tablespoon dried savory
• 1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash(R))
• 1 pinch salt and ground black pepper to taste
• 4 pounds butterflied leg of lamb, trimmed and cut into cubes
• 3 tablespoons olive oil, or as needed
• 3 rutabagas, diced
• 4 potatoes, diced
• ½ small head cabbage, chopped
• 1 (16 ounce) package baby carrots
• 4 smalls onions, chopped
• 1 leek, thinly sliced
• 2 tablespoons minced fresh parsley
• 1 teaspoon garlic and herb seasoning blend (such as Mrs. Dash(R))

Instructions :

Prep : 45M	Cook : 10 M	Ready in : 17H29M

Notes :

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