Go Back
Slow Cooker Stout Lamb Stew with Potatoes and Leeks
Print Recipe Pin Recipe
Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch pieces
  • 4 medium Yukon gold potatoes, cubed
  • 2 large leeks, sliced (white and light green parts only)
  • 1 (12-ounce) bottle stout beer
  • 2 cups beef broth
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for serving

Instructions
 

  • Add the lamb stew meat to the slow cooker.
  • Place the cubed potatoes and sliced leeks on top of the lamb.
  • Pour the stout beer and beef broth over the ingredients.
  • Add the minced garlic, rosemary sprigs, dried thyme, salt, and black pepper.
  • Stir gently to combine everything, then cover the slow cooker.
  • Cook on low for 8 hours until the lamb is fork-tender and the potatoes are soft.
  • Remove the rosemary sprigs before serving.
  • Ladle the stew into bowls and sprinkle with chopped fresh parsley.

Notes

Slice the leeks thinly and rinse them well to remove grit before adding them. The stout flavor mellows during the long cook time, so taste and add a pinch more salt at the end if needed. Leftovers keep in the refrigerator for up to three days and reheat well on the stovetop with a splash of broth to loosen the gravy.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Cutting Board, Knife