Crock Pot Irish Stew
photo by Tibz07
- Ready In:
- 8hrs 15mins
- 1 (12 fluid ounce) bottle beer (I use Miller Genuine Draft)
- 1 (14 1/2 ounce) can chicken stock
- 2 lbs lamb shoulder (Cut into 1 inch cubes)
- flour (For Lamb)
- 1 white onion
- 2 carrots
- 3 celery ribs
- 1 small bag of golden yukon gold potato
- 1 tablespoon rosemary
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon vinegar (optional)
- 1 tablespoon cornstarch
- salt & pepper, for taste
- If you buy Lamb Shoulder with bone, go ahead and cut the meat off the bone and remove as much fat as you can, not all but enough to make it lean. Salt and pepper the Lamb to taste and coat with flour and add to the crockpot.
- Chop the onion into large chunks ( I cut the onion in half then chop each half into thirds and then in half). Then Chop your carrots and Celery and add to the crock pot.
- In a large bowl mix the bottle of beer and the can of Chicken stock together with the Rosemary, Garlic Powder, Onion Powder and Vinegar (if choosing to add that). pour over the contents of the crock pot.
- Dice the Potatoes into bite size pieces and add to the crock pot and cover cooking on low for 7 hours.
- After 7 hours on low mix cornstarch with some liquid from crock pot until there are no chunks or cornstarch left, then mix into crock pot and let cook for an additional 1 hour on low.
- Serve and enjoy. Go ahead and season with salt & pepper to taste, or if you want an additional flavor added to ahead and use seasoned salt.
- (Now in the picture I didn't add the flour or cornstarch because I wanted it as a soup, but If you want a nice stew go ahead and add them. If you feel like it's going to be a little too thin still you can add less Chicken stock, but I feel like it tastes great as a soup).
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!