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Irish Lamb and Guinness Vegetable Stew
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 medium potatoes, cubed
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 bottle (12 ounces) Guinness stout
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the lamb pieces and brown on all sides, about 5 minutes total. Transfer the lamb to the slow cooker.
  • Add the onion, carrots, potatoes, celery, and garlic to the slow cooker.
  • In a small bowl, whisk together the Guinness, beef broth, tomato paste, thyme, rosemary, salt, pepper, and flour until smooth. Pour this mixture over the meat and vegetables.
  • Stir everything gently to combine. Cover and cook on low for 8 hours.
  • Stir the stew once more before serving. Sprinkle with fresh parsley.

Notes

Brown the lamb before adding it to the slow cooker to build better flavor in the final broth. If the sauce seems thin at the end, mix an extra tablespoon of flour with a splash of cold broth and stir it in during the last hour. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet