Irish Stew

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your slow cooker on low (trust us, it’s worth it) and heat a cast-iron skillet (or any other heavy pan) on medium-high.

Step 2

Once the skillet is hot, brown the lamb with 2 tablespoons of olive oil. You don’t need to cook the lamb long—just enough to get some nice color on the outside. When it’s nicely browned, remove from the pan with a slotted spoon and set aside.

Step 3

In the same pan, saute the onions and garlic for a minute or two. Hit this with a splash or two of the beef broth—this will help deglaze, or loosen all the tasty browned bits from the pan. Again, you don’t need to cook these completely—the slow cooker will take care of that.

Step 4

When the slow cooker is warmed, add the lamb and the onion, garlic and broth mixture—you want every bit of flavor from the skillet going into the slow cooker. Then stir in the potatoes, carrots, seasonings, Worcestershire sauce and beef broth.

Step 5

Let the stew cook on low for 8 to 10 hours.

Step 6

Peas cook quickly in the slow cooker, so wait until the last half hour to stir them in.