Name: Cozy Crockpot Irish Lamb Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Irish
Ingredients: 2 lbs lamb shoulder, cut into 1-inch cubes; 3 large carrots, peeled and chopped into chunks; 4 medium potatoes (Yukon Gold or red), peeled and cubed; 1 large yellow onion, diced; 3 garlic cloves, minced; 2 celery stalks, sliced; 4 cups low-sodium beef broth; 2 tablespoons tomato paste; 2 teaspoons fresh thyme, chopped; 2 bay leaves; Salt and freshly ground black pepper, to taste; 1 tablespoon Worcestershire sauce (optional); 2 tablespoons all-purpose flour (or cornstarch/arrowroot for gluten-free); 2 tablespoons butter or olive oil

Ingredients

2 lbs lamb shoulder, cut into 1-inch cubes
3 large carrots, peeled and chopped into chunks
4 medium potatoes (Yukon Gold or red), peeled and cubed
1 large yellow onion, diced
3 garlic cloves, minced
2 celery stalks, sliced
4 cups low-sodium beef broth
2 tablespoons tomato paste
2 teaspoons fresh thyme, chopped
2 bay leaves
Salt and freshly ground black pepper, to taste
1 tablespoon Worcestershire sauce (optional)
2 tablespoons all-purpose flour (or cornstarch/arrowroot for gluten-free)
2 tablespoons butter or olive oil

Instructions

Cut the lamb shoulder into roughly 1-inch cubes and pat dry with paper towels.
Chop carrots, potatoes, onion, and celery into bite-sized pieces. Mince the garlic.
Toss the lamb cubes in flour with a pinch of salt and pepper until evenly coated.
Heat butter or oil in a large skillet over medium-high heat. Brown the lamb cubes on all sides, about 5-7 minutes, then transfer to the crockpot.
In the same skillet, sauté onions, carrots, and celery for 4-5 minutes until softened. Add garlic during the last minute. Transfer veggies to the crockpot.
Pour beef broth into the crockpot, then stir in tomato paste, Worcestershire sauce, thyme, and bay leaves. Season with additional salt and pepper to taste. Stir gently to combine.
Cover and cook on low for 7-8 hours or on high for 4-5 hours until lamb is fork-tender and potatoes are soft but not mushy.
About 30 minutes before serving, check seasoning and adjust salt or pepper if needed. Remove bay leaves.
If a thicker stew is desired, whisk 1 tablespoon of flour or cornstarch with cold water and stir into the crockpot. Cook uncovered for the last 30 minutes.
Ladle hot stew into bowls and garnish with fresh parsley or cracked pepper if desired.

Notes

Serve with crusty bread or a simple green salad for a complete meal. For a gluten-free version, use cornstarch or arrowroot instead of flour.

Author: bennacer-blogbrandinggmail-com
Prep Time: 20 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Irish
Diet: Gluten-Free, Dairy-Free