Crock-Pot Irish Lamb Stew
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!
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Crock-Pot Irish Lamb Stew |
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| Prep Time | 30minutes |
| Cook Time | 600minutes |
Ingredients
- 2 pounds lean lamb meat cubed
- 1/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 cup water
- 1 cup Guinness beer
- 2 whole bay leaves
- 1 teaspoon dried thyme
- 2 whole carrots peeled and sliced
- 16 ounces frozen pearl onions 1 bag
- 4 whole potatoes peeled and diced
- 1 cup mushrooms sliced, such as baby portobella
Servings:
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Ingredients
Servings:
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Instructions
- 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.
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Hi Heidi,
Thank you for the recipe!! can’t wait to crock my irish stew tomorrow!! Looks and sounds delish..