Ingredients

• 2 pounds of lamb, stew meat
• 4 tablespoons of flour
• salt and pepper, to taste
• 2 tablespoons of olive oil
• 2 onion, large, diced (I like to substitute one onion with one shallot)
• 4 cloves of garlic, minced
• 4 carrot(s), large, sliced
• 4 Potato(s), large, diced. To peel or not to peel is a matter of personal preference
• 3 cups of broth, beef or vegetable
• 1 cup of Guinness or other stout
• 2 tablespoons of tomato paste
• 2 teaspoons of Worcestershire sauce
• 1 teaspoon of thyme, dried
• 2 bay leaf(s)

Instructions

1. Coat the Meat In a bowl, toss the lamb stew meat with flour, salt, and black pepper until the meat is evenly coated.

2. Brown the Meat Heat the vegetable oil in a skillet over medium-high heat. Brown the coated meat on all sides. Transfer the browned meat to the slow cooker.

3. Saute Onions and Garlic In the same skillet, add diced onions and minced garlic. Saute until the onions are translucent. Transfer the onion and garlic mixture to the slow cooker.

4. Add Vegetables Place the sliced carrots and diced potatoes in the slow cooker.

5. Combine Liquids In a mixing bowl, whisk together the beef or vegetable broth, Guinness beer (if using), tomato paste, Worcestershire sauce, dried thyme, and a bit more salt and black pepper.

6. Pour Liquid Mixture Pour the liquid mixture over the meat and vegetables in the slow cooker. Add bay leaves.

7. Cook in the Slow Cooker Cover and cook on low heat for 7-8 hours or until the meat is tender and the vegetables are cooked through.

8. Adjust Seasoning Taste and adjust the seasoning if needed. Remove bay leaves.

9. Serve Ladle the Irish stew into bowls, garnish with chopped fresh parsley if desired, and serve hot.