Traditional Irish stew is a hearty dish that's perfect for any cold night. Adding your favourite stout gives it a wonderful dark colour and rich flavour. If you don't have stout on hand, substitute the same amount of your favourite beer.
- Portion size 10 servings
- Credits : Canadian Living New Slow Cooker Classics
- 2 lbs cubed stewing lamb trimmed
- 4 Yukon Gold potatoes peeled and cubed
- 2 onions diced
- 6 cloves garlic minced
- 1 cup sodium-reduced beef broth
- 1 cup Irish stout
- 1/4 cup tomato paste
- 1 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1/2 cup chopped fresh parsley
MethodIn slow cooker, combine lamb, potatoes, onions, garlic, beef broth, stout, tomato paste, rosemary, salt and pepper.
Cover and cook on low until lamb is tender, 6 to 8 hours.
Whisk flour with 3 tbsp water until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Serve sprinkled with parsley.
Nutritional facts Per each of 10 servings: about
- Sodium 251 mg
- Protein 22 g
- Calories 358.0
- Total fat 7 g
- Potassium 821 mg
- Cholesterol 65 mg
- Saturated fat 3 g
- Total carbohydrate 31 g
- Iron 15.0
- Folate 21.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 25.0