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| McIntire's Lamb Stew |
"This Irish stew serves four to six. It is our own family recipe and I am sharing it with you because it's the pleasant I've ever had. Make a few soda bread with it, and feature a cold Guinness. Slainte!"
Ingredients :
- 1 pound boneless lamb shoulder, cut into 2 inch portions
- 2 cups diced carrots
- five big potatoes, peeled and diced
- half sweet yellow onion, chopped
- three cloves garlic, minced
- 2 cups red meat inventory
- 1 pinch seasoned salt (together with LAWRY'S®), or to taste
- ground black pepper to taste
- 1 pinch paprika, or to flavor
- 1 pinch dried thyme, or to flavor
- 1 (1.Five fluid ounce) jigger Irish whiskey (which include Jameson®)
- 1 cup frozen peas
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 6H30M |
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- Place lamb shoulder, carrots, potatoes, onion, garlic, red meat inventory, pro salt, pepper, paprika, thyme, and Irish whiskey in a sluggish cooker. Cook on Low for six to 7 hours. Add peas about 15 mins before serving.
Notes :
- The starch from the potatoes need to make the stew thick sufficient, however upload a little cornstarch and water blend if no longer.
- Try the use of a Reynolds® slow cooker liner in your sluggish cooker for simpler cleanup.
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