2 lbs meat (Lean Lamb, Cubed)
1/4 cup vegetable oil
1/2 cup flour
2 tsps salt
1/4 tsp pepper
1 cup water
1 cup Guinness Beer
2 bay leaves
1 tsp dried thyme
2 carrots (Peeled & Sliced)
1 bag pearl onions
4 potatoes (Peeled & Sliced)
1 cup sliced mushrooms
In a large skillet or dutch oven heat the vegetable oil on medium high heat till hot.
Meanwhile place the flour, salt & pepper in a shallow dish such as a pie plate and dredge lamb meat lightly in flour mixture.
Brown the floured cubes of lamb in the hot oil till nice and brown.
Add browned lamb, water, Guinness, bay leaves, thyme, pearl onions, sliced carrots, potatoes and mushrooms to a 6 quart crock-pot.
Season with additional salt & pepper to taste.
Cover and cook on low for 10 to 12 hours.
Source: CrockpotLadies
1/4 cup vegetable oil
1/2 cup flour
2 tsps salt
1/4 tsp pepper
1 cup water
1 cup Guinness Beer
2 bay leaves
1 tsp dried thyme
2 carrots (Peeled & Sliced)
1 bag pearl onions
4 potatoes (Peeled & Sliced)
1 cup sliced mushrooms
In a large skillet or dutch oven heat the vegetable oil on medium high heat till hot.
Meanwhile place the flour, salt & pepper in a shallow dish such as a pie plate and dredge lamb meat lightly in flour mixture.
Brown the floured cubes of lamb in the hot oil till nice and brown.
Add browned lamb, water, Guinness, bay leaves, thyme, pearl onions, sliced carrots, potatoes and mushrooms to a 6 quart crock-pot.
Season with additional salt & pepper to taste.
Cover and cook on low for 10 to 12 hours.
Source: CrockpotLadies