Irish stew is supposed to be thick,
hearty, and flavorful; a mélange of lamb chops and vegetables
well-seasoned with salt, pepper, and a bit of thyme.
Unlike beef stew, which really needs the
meat to be browned first, it's ideally suited to stewing in a slow
cooker, which brings it to tender perfection. This dish does need to
cook for a long time, but because it's in the slow cooker, it's
completely unattended, so your hands-on time preparing it is under 10
minutes. Put it in the pot before you leave for work, and when you come home, it's as if a magic fairy go dinner ready.
Season with a generous hand. Irish stew should be pale but not bland.
Lamb is the authentic meat for Irish stew, but you can also make a good version by substituting 2 pounds of stew beef, cut into 1-inch cubes.
Cut your preparation time and make assembling this stew even faster by buying a bag of prescrubbed potatoes, that need nothing more than a quick rinse, and prepeeled carrots. Slice in the food processor with the onions and proceed.