Ingredients
200ml Guinness
900g boneless leg of lamb, fat trimmed off and cut into 1-inch cubes
240ml beef stock
8 small red potatoes, cleaned and halved.
400g can of chopped tomatoes
1 medium brown onion, roughly chopped
3 carrots, peeled and cut into chunks
2 large parsnips, peeled and cut into bite-size chunks
1 small turnip, peeled, halved and each half cut into approx 8 chunks
1 bay leaf
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
3 tablespoons plain flour
165g frozen peas
Instructions
Using a large slow cooker:
Combine the stock, Guinness, lamb, potatoes, tomatoes, onions, parsnips, carrots, turnips, bay leaf, salt and pepper in the slow cooker.
Cover and cook on LOW until the lamb is tender enough to stab with a fork but not so tender it breaks up and the vegetables are soft, this should take around 7 hours.
To thicken the stew, stir the flour and 250ml water 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 before serving.
- Prep Time: 15 minutes
- Cook Time: 7 Hours 20 minutes
- Category: Main meal
- Method: Slow cooker
- Cuisine: Irish