I love lamb, but it’s pretty expensive in the USA, so my kids get very excited when I find it on sale.
We often make the lamb stew with leftover roast lamb from Easter dinner or “on sale” fresh chopped lamb.
This stew can be made two ways and both are rich and full.
My kids prefer the stew with Guinness instead of red wine. It makes the gravy less sweet.
It’s like most stews – onions, carrots, and potatoes.
I dredge the lamb in sugar, seasonings, and flour and sear in fat.
I add beer or wine and beef stock, some Worcestershire, and bring to a boil and slow cook for about six hours.
I love my slow cooker so I can fix it and forget it, but the house smells so amazing all day long!
We like to serve this with fresh bread machine soda bread.
- 1 lb lamb, cubed
- 1-2 T sugar
- 2-3 T flour
- 2 T olive oil
- 2 T butter
- 1 bottle dark beer or 1 cup dry red wine
- 1 box beef stock or about 3 cups
- 1 T Worcestershire sauce
- 1-2 t salt
- 1-2 t dried thyme
- 1/2 t coarse black pepper
- 1 small onion diced, chopped, sliced – however you like it
- 2-3 carrots peeled and sliced
- 1 lb small red potatoes
- 1 T parsley chopped, fresh for garnish
Sprinkle lamb with sugar and dredge in flour.
Sear lamb in olive oil. Remove to a plate to make roux.
Add butter to remaining oil and more flour if needed to make a roux.
Add beer or wine and scrape pot. Add beef stock and bring to boil.
Return lamb, spices, and vegetables to pot.
Simmer on low for about two hours or set slow cooker to low 4-6 hours.
If gravy is too thin, add some water thickened with cornstarch. Sprinkle with fresh parsley.
Serve hot stew with soda bread and salad.
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