Whether you’re a fan of lamb or you’re simply on the hunt for a Saint Patrick’s Day–appropriate recipe, you can’t get much more Irish than lamb, potatoes and Irish stout! If you don’t care for lamb, however, this simple stew is also tasty when made with beef. If you can’t find lamb stew meat, simply buy a 2-pound (910-g) boneless lamb shoulder and cut it into 1 ½-inch (4-cm) cubes.
YIELD: 4 TO 6 SERVINGS
2 lb (910 g) boneless lamb stew meat
2 lb (910 g) russet potatoes, peeled and cut into 1-inch (2.5-cm) cubes
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 tbsp (12 g) House Seasoning
1 tsp (1 g) dried thyme
½ tsp dried rosemary
2 dried bay leaves
2 tbsp (33 g) tomato paste
3 cups (720 ml) low-sodium beef broth
1 cup (240 ml) Irish stout, like Guinness
2 tbsp (16 g) cornstarch plus 2 tbsp (30 ml) water
Salt and freshly ground black pepper, to taste
Combine the lamb cubes, potatoes, onion, garlic, House Seasoning, thyme, rosemary, bay leaves, tomato paste and beef broth in a large slow cooker. Slowly add the beer and gently stir to combine. Cover the slow cooker and cook on low for 8 hours, or on high for 4 hours, until the lamb and potatoes are tender.
In a small bowl, mix the cornstarch and water until smooth, then slowly stir the cornstarch slurry into the slow cooker. Cover the slow cooker and cook on high for 15 to 30 minutes, until the stew is slightly thickened. Discard the bay leaves and adjust the seasoning to taste with salt and pepper.