How to Make Crock-Pot Irish Stew

This is great for a cold day. Plus, it's a meal in a bowl; you don't really need to make anything else, although some crusty bread would be nice for sopping up the juices. Serves five. Does this Spark an idea?

Things You'll Need

  • 1 1/2 lbs. lamb - cut into 2-inch cubes
  • 1/4 tsp. marjoram
  • 2 chopped onions
  • 1 10 oz. package frozen peas - partially thawed
  • 3 medium potatoes - peeled and cubed
  • 1/2 tsp. salt
  • 1 tbsp. shortening
  • 6 tbsp. all-purpose flour
  • 4 c. beef broth
  • 1/4 tsp. black pepper
  • 2 sliced carrots
  • 1/4 tsp. celery seed
  • 1/8 tsp. crushed dry thyme
  • Groceries
  • Crock-Pots
  • Skillets
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Instructions

    • 1

      Brown meat in shortening in a large skillet, over medium-high to high heat. Don't cook the meat; just get it brown.

    • 2

      Combine browned meat in Crock-Pot with onion, broth, potato, salt, pepper, celery seed, marjoram, thyme and carrot.

    • 3

      Cover and cook on low for 8 to 10 hours or until meat and potatoes are done.

    • 4

      Dissolve flour in 1/2 c. cold water and add to Crock-Pot with the peas.

    • 5

      Cover Crock-Pot, turn to high and cook 15 to 20 minutes.

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