Ingredients

The following ingredients have 8 Servings
  • 1 cup beef broth
  • 1 cup Irish stout (such as Guinness)
  • 2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
  • 8 small red potatoes, scrubbed and cut in half
  • 14 ounces canned diced tomatoes
  • 1 cup chopped onion
  • 3 carrots, peeled and cut into chunks
  • 2 parsnips, peeled and quartered lengthwise and cut into 1-inch slices
  • 1 small turnip, peeled, halved and each half cut into 8 chunks
  • 1 bay leaf
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 3 tablespoons all-purpose flour
  • 2 cups frozen peas
  • 1/4 cup chopped flat leaf parsley (optional)

Instruction

  • Ideal Slow Cooker Size: 5-Quart
  • Combine the broth, stout, lamb, potatoes, tomatoes, onions, parsnips, carrots, turnips, bay leaf, salt and pepper in the crock pot.
  • Cover and cook on LOW until the lamb is fork-tender and vegetables soft, 6 to 8 hours.
  • To thicken the stew, stir together the flour and 1/2 cup water (or shake it together in a covered jar) until smooth. Stir into the stew.
  • Cover and cook on HIGH until thickened, about 20 minutes.
  • Remove the bay leaf and stir in the peas and parsley before serving.