Are you feeling Irish yet with all of our yummy St. Patrick’s Day recipes? Well here is my contribution for a really yummy Irish lamb stew made in the, what else, crock-pot!
Lamb can be hard to come by in some areas (I have a shelf in my freezer full because we purchase a whole lamb slaughtered from a friend who’s daughter is in 4H) so if you cannot find lamb or it’s just not your thing, feel free to substitute beef in this recipe. I promise it will come out just as good!
Crock-Pot Irish Lamb Stew
2 Lbs. Lean Lamb Meat, Cubed
1/4 Cup Vegetable Oil
1/2 Cup Flour
2 Teaspoons Salt
1/4 Teaspoon Pepper
1 Cup Water
1 Cup Guinness Beer
2 Bay Leaves
1 Teaspoon Dried Thyme
2 Carrots, Peeled & Sliced
1 Bag Of Pearl Onions
4 Potatoes, Peeled & Sliced
1 Cup Sliced Mushrooms (I used baby Portabello’s)
- In a large skillet or dutch oven heat the vegetable oil on medium high heat till hot.
- Meanwhile place the flour, salt & pepper in a shallow dish such as a pie plate and dredge lamb meat lightly in flour mixture.
- Brown the floured cubes of lamb in the hot oil till nice and brown.
- Add browned lamb, water, Guinness, bay leaves, thyme, pearl onions, sliced carrots, potatoes and mushrooms to a 6 quart crock-pot.
- Season with additional salt & pepper to taste.
- Cover and cook on low for 10 to 12 hours.