Crock Pot Irish Stew Recipes

Steps:

• Cut lamb into 1-inch pieces. In a large skillet brown pieces, half at a time, in hot oil. Drain well.
• Meanwhile combine turnips, carrots, potatoes, onions, tapioca, salt, pepper and thyme in a 3-1/2 to 4-1/2 quart crock pot. Stir in browned lamb and beef broth.
• Cover; cook on LO setting for 10-12 hours (or on HI setting for 5-6 hours).

Steps:

• Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.
• Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
• Cover and cook on Low power for 8 hours.

Steps:

• Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
• Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Steps:

• If you buy Lamb Shoulder with bone, go ahead and cut the meat off the bone and remove as much fat as you can, not all but enough to make it lean. Salt and pepper the Lamb to taste and coat with flour and add to the crockpot.
• Chop the onion into large chunks ( I cut the onion in half then chop each half into thirds and then in half). Then Chop your carrots and Celery and add to the crock pot.
• In a large bowl mix the bottle of beer and the can of Chicken stock together with the Rosemary, Garlic Powder, Onion Powder and Vinegar (if choosing to add that). pour over the contents of the crock pot.
• Dice the Potatoes into bite size pieces and add to the crock pot and cover cooking on low for 7 hours.
• After 7 hours on low mix cornstarch with some liquid from crock pot until there are no chunks or cornstarch left, then mix into crock pot and let cook for an additional 1 hour on low.
• Serve and enjoy. Go ahead and season with salt & pepper to taste, or if you want an additional flavor added to ahead and use seasoned salt.
• (Now in the picture I didn't add the flour or cornstarch because I wanted it as a soup, but If you want a nice stew go ahead and add them. If you feel like it's going to be a little too thin still you can add less Chicken stock, but I feel like it tastes great as a soup).

Steps:

• Coat beef thoroughly with flour.
• Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
• Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
• Cook on Low until beef and vegetables are tender, 4 to 5 hours.

Steps:

• If your Lamb Shoulder has bone, then cut the meat from the bone and chop into 1 inch cubes. Season with Salt and Pepper, then dredge with flour & add to crock pot.
• Chop Onion into large pieces, and Celery & Carrots into manageable sizes and add to the crock pot on top the lamb.
• Mix the beer and chicken stock together with the Garlic powder, Onion Powder, Rosemary, and Vinegar (if you choose to use it) then pour into crock pot over everything.
• Chop Potatoes into bite size pieces and place in crock pot and place the lid on.
• Cook on Low for 7 hours.
• After 7 hours remove some liquid and mix with cornstarch until all mixed well, then combine with the contents of the crock pot, then continue cooking on low for 1 hour.
• (for an additional flavor boost after it's done cooking go ahead and mix in some seasoned salt.).

Steps:

• Put a dash of Oil in a pan (we use our Wok) and heat adding the garlic and onion. Sear the stewing beef in the pan adding the worcestershire sauce. Cook for 5 minutes or until the beef is browned.
• In your crock pot or stock pot add 1 L of chicken stock. Prepare vegatables and add.
• Slice Sausage (into bite sized slices), bacon and add to pot.
• Add pearl barley, herbs and sugar and stir.
• Add the Stew Beef and contents of the Wok to pot/crock pot. Add Salt and pepper to taste.
• A quick check will tell you how much of the second litre of chicken stock to add (enough to cover the contents of the crock/stock pot is all you need.).
• Close to serving time we like to check the consistency and using corn starch and a little water thicken up to the desired texture.
• Working long days this dish works for us when popped in the crock pot for 5 to 7 hours. When we cook it on the stove it takes about 3 to 5 on a low simmer.
• We enjoy our stew with dinner buns, but from experience Irish Soda bread works really well. I will put a recipe up for this soon also. Please enjoy and look forward to your comments. Deb and John.