Slow cooker simmers Irish stew all day for warming hearty dinner

This is a traditional Irish stew to simmer in the slow cooker for easy preparation while the family is away at school and work. Chunky potatoes fill this hearty stew to warm you up on a cold night.

Look for less expensive cuts of lamb for stews, such as shanks and shoulder or leg chops, that are meaty and flavourful.

Slow Cooker Irish Stew

1.5 kg (3 lb) lamb leg, shoulder chops or lamb shanks

5 ml (1 tsp) salt

2 ml ( 1/2 tsp) pepper

125 ml ( 1/2 cup) water

3 onions, chopped

2 large carrots, chopped

30 ml (2 tbsp) chopped fresh Italian parsley

15 ml (1 tbsp) dried thyme or savory or 30 ml (2 tbsp) chopped fresh thyme or savory

500 ml (2 cups) beef or chicken stock

1.25 kg (2 1/2 lb) round or long potatoes (about 8), peeled and cubed

30 ml (2 tbsp) butter, softened

30 ml (2 tbsp) all-purpose flour

Sprinkle both sides of lamb cuts with half of the salt and pepper. Brown lamb all over, in batches, in a skillet over medium-high heat. Place in slow cooker. Add water to skillet and bring to a boil, scraping up brown bits. Pour liquid into slow cooker.

Return skillet to medium heat and cook onions, carrots, parsley, thyme and remaining salt and pepper for about 8 minutes or until softened and beginning to turn golden. Scrape into slow cooker. Add stock and potatoes. Cover and cook on low for 8 hours or until lamb is tender and easily pulls away from the bone.

In a small bowl, mash together butter and flour until well combined. Uncover slow cooker and stir butter mixture into stew and cook on high for 20 minutes or until slightly thickened.

Makes 6 servings.

Source: Ontario Potato Board.