3largeRusset potatoes peeled and diced into one inch cubes
3cupscarrotspeeled and cut on the bias
2cupscelery cut into one inch pieces
2-3sprigs fresh rosemary
2sprigs fresh thyme
2largebay leaves
freshly chopped parsleyfor garnish
Instructions
Dutch Oven Stovetop Method
Combine the flour, salt and pepper in a bowl. Toss the lamb cubes until they are completely coated.
Preheat a large Dutch oven or lidded stockpot over medium-high heat and melt the butter.
Add the lamb in one layer, turning and cooking until it's browned on all sides. Transfer to a plate.
Add the onions to the pan and sauté until softened, if needed add more butter to the pan. Add in the garlic and sauté until fragrant, around two minutes.
Pour a small amount of the Guinness® into the pan, deglazing the bottom of the pot by scraping up the browned bits off of the bottom.
Add the remaining beer, beef broth, tomato paste, Worcestershire sauce, potatoes, carrots, celery, rosemary, thyme, and bay leaves into the pot. Stir until combined. Add the lamb cubes back into the pot and stir.
Bring the stew to a low boil.
Reduce the heat to low, cover and simmer for 2 hours or until the lamb and vegetables are tender. Stir every 30 minutes to ensure nothing is sticking to the bottom of the pot.
Remove the bay leaves, thyme, and rosemary. Serve hot.
Slow Cooker Instructions
When preparing the vegetables for the slow cooker, cut them into larger pieces that will take longer to cook.
Combine the flour, salt, and pepper in a bowl. Toss the lamb cubes until they are completely coated.
Add the lamb in one layer, turning and cooking until it's browned on all sides. Transfer to the slow cooker.
Add the onions to the pan and sauté until softened, if needed add more butter to the pan. Add in the garlic and sauté until fragrant, around two minutes.
Pour a small amount of the Guinness® into the pan, deglazing the bottom of the pot by scraping up the browned bits off of the bottom.
Place everything into the slow cooker.
Add the remaining beer, beef broth, tomato paste, Worcestershire sauce, potatoes, carrots, celery, rosemary, thyme, and bay leaves into the pot. Stir until combined.
Cover and simmer for 3-4 hours on low and 6-7 hours on high until the meat is tender and the vegetables are soft.
Serve hot.
Notes
Make sure to clean the outer fat off the lamb shoulder and remove any gristly pieces.