A stew that warms the soul.
Estimated Cost: $30
Difficulty: Easy
Suggested Beverage: Stout, Porter, Zinfandel
Equipment and Supplies
- slow cooker
Ingredients
- 2 tablespoons butter
- 2 pounds lamb stew meat
- 2 medium onions, diced
- 6 cloves garlic, minced
- 4 carrots, peeled and chopped
- 3 tablespoons all-purpose flour
- 12 ounces stout beer
- 1 pound gold potatoes, chopped
- ½ quart lamb stock
- 2 bay leaves
- 2 tablespoons parsley, chopped
- 1 tablespoon rosemary, chopped
- ¼ cup ketchup
- 12 ounces frozen peas
Method
- Melt butter in a large frying pan over medium-high heat. Add meat and brown well. Throw into the slow cooker.2 tablespoons butter, 2 pounds lamb stew meat
- Add onions, garlic and carrots to the frying pan and sauté until soft. Sprinkle flour over the vegetables, stir well, and add beer to the deglaze pan. Add all to the slow cooker.2 medium onions, 6 cloves garlic, 4 carrots, 3 tablespoons all-purpose flour, 12 ounces stout beer
- Add remaining ingredients to slow cooker, cover, set temperature to low and cook for 6-8 hours or overnight.12 ounces stout beer, 1 pound gold potatoes, ½ quart lamb stock, 2 bay leaves, 2 tablespoons parsley, 1 tablespoon rosemary, ¼ cup ketchup, 12 ounces frozen peas
- Check consistency 30 minutes before serving and, if desired, remove cover and increase heat to high and thicken.
Notes
If you can't find lamb stock, use beef stock.
Private Notes
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