|Prep Time||10 minutes|
|Cook Time||3 hour|
- 1 tablespoon olive oil
- 1 pound lamb cut into bite sized pieces
- 1 onions diced
- 2 cloves garlic chopped
- 2 tablespoons flour
- 1 can Guinness
- 4 cups beef stock
- 1 teaspoon rosemary chopped
- 1 teaspoon thyme chopped
- 1 bay leaf
- salt and pepper to taste
- 2 white potatoes cut into bite sized pieces
- 4 carrots cut into bite sized pieces
- 1 handful parsley chopped
- Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Sprinkle in the flour and stir.
- Add the Guinness and beef stock.
- Add the rosemary, thyme, bay leaf, salt and pepper.
- Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
- Add the potatoes and carrots and some more beef stock to cover.
- Bring to a boil, reduce the heat and simmer covered until they are tender, about 20 minutes depending on cut.
- Plate and garnish with parsley.
- Slow Cooker (RECOMMENDED): Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.
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