I’ve always loved a good stew, but I’ve been disappointed how many recipes out there are the same, with one different ingredient, and they all call themselves “Irish Stew” – so I went into research mode and cobbled it together from some twenty different recipes found online, and some careful reading in a few recipe books I’ve picked up over the years.
I’ve made this stew many times over the years, and I’ve always had complaints I didn’t make enough.
This is why I got a second crock pot, so I could make a batch of this and experiment with other things. Eventually I had to cut people off, because I like to do things like sleep and retain employment.
This stew is excellent with a good soda bread, and just makes life all that much better.
- Prep Time: 1h
- Cook Time: 6h
- Total Time: 7h
- 2 pounds lamb meat, cubed for stew
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 cup red wine
- 1 1/2 pounds baby red potatoes, quartered
- 1 1/2 pounds turnips, cubed
- 1 yellow onion
- 1 white onions
- 1 pound baby carrots
- 6 celery stalks
- 15 fluid ounces sliced mushrooms (optional, and entirely to taste)
- 2 tablespoons thyme
- 3 teaspoons fresh ground black pepper
- 2 teaspoons salt
- 1 tablespoon beef bullion (optional, if thyme is too strong)
- Chop the celery to your preference, I prefer large pieces. Set aside to add directly to the crock pot.
- Cut the baby carrots into inch-long pieces, depending on the size of the carrots you may need to cut once or twice. Set aside to add directly to the crock pot.
- Dice the turnips into bite-sized pieces, about an inch to and inch and a half sized cube-like pieces. Set aside to add directly to the crock pot.
- Dice both the white and yellow onions to your preference. Set aside to brown with the lamb.
- If necessary, de-bone and/or cut the lamb pieces to inch-and-a-half cubes.
- In a large, deep skilled, heat the oil and soften the onions. (About a minute or two.)
- Add the cubed lamb. Heat until browned while slowly adding the spices, stirring with a fork or wooden spoon. (About five minutes, give or take.)
- Add the potatoes, carrots, celery, turnips, and (optional) mushrooms to the crock pot.
- Add the meat on top of the vegetables, then add the wine to the pan. Return to the heat and use a spatula to loosen any materials left in the pan, then pour this over the meat.
- Pour in the chicken broth, cover and set the crock-pot to high for an hour.
- After 1 hour, give the ingredients a good stir and lower the heat to low. Allow to cook for another 5-6 hours.
- If the thyme is too much, you can add beef bullion in tablespoon increments to offset the taste.