My New Favorite Slow Cooker Recipe

New and Improved Irish Stew for the Slow Cooker

¼ c flour
1 tsp kosher salt
¼ tsp coarsely ground black pepper
1 tsp dried thyme, divided
2 lbs boneless lamb cubes for stew (I used beef cubes for stew)
3 tbsp vegetable oil, divided
2 medium onions (I used ½ pkg of frozen chopped onions)
2 medium carrots, peeled and cut into ½ inch thick slices
1 celery rib, cut into ½ inch thick slices
1 turnip, peeled and cut into ¾ inch dice
2 parsnips, peeled and cut into ½ inch thick slices
1 lb red skin or golden potatoes, peeled and cut into ½ inch dice
1 ½ c beef broth
1 tbsp Worcestershire sauce or steak sauce such as A-1
* I also added green beans to the mix

Mix the flour, salt, pepper and ½ tsp thyme in medium-large mixing bowl. Add the meat and toss until meat is evenly coated. Pat off excess four and reserve the seasoned flour mixture.

Heat half the oil in a large deep skillet over med-high heat and brown the meat, about 3 minutes per side, in batches if necessary; do not crowd the pan. Transfer to a bowl and set aside.

Add the remaining oil to the skillet. Add the onions, carrots, celery, turnip, parsnips potatoes and green beans and sauté until browned and barely tender, about 6 minutes. Transfer to a 5-6 quart slow cooker. Put the lamb on top.

Add the reserved seasoned flour and remaining thyme to the skillet and cook over medium heat until the flour is slightly browned, about 1 minute. Add the broth, heat to a boil, and continue to cook, stirring constantly, until slightly thickened. Pour into the slow cooker. Cover and cook for 3 – 4 hrs on high, or 6 -8 hrs on low, until vegetables and lamb are tender.

Add the Worcestershire or steak sauce, stir to blend, and serve.

Makes 6 servings.