Lamb Stew (Slow-Cooker)

Traditional Irish stew is a hearty dish that's perfect for any cold night. Adding your favourite stout gives it a wonderful dark colour and rich flavour. If you don't have stout on hand, substitute the same amount of your favourite beer.

½ cup all-purpose flour, unbleached
3 Tbsp. vegetable oil
1 tsp. sea salt
½ tsp. black pepper, freshly cracked
2½ lbs lamb, trimmed and cut into 1" cubes
1½-2 lbs baby potatoes, unpeeled
2 large carrots, peeled and sliced into ½" pieces
½ lb turnip or parsnips, peeled and cut into ½" pieces
3 small onions or leeks, sliced
2 stalks celery, sliced
6 cloves garlic, minced
¼ cup tomato paste
1½ tsp. dried rosemary or thyme
3 cups chicken or beef broth
1¼ cup Guiness stout beer

To Serve:
½ cup fresh parsley, chopped (optional)
sea salt
black pepper, freshly cracked
1 loaf rustic crusty bread

Place flour, salt and pepper in a bag with lamb meat and shake until covered.  Heat oil in a frying pan and sear meat on both sides.  Remove lamb and place at the bottom of a 6 quart slow cooker.  Use 1 cup of broth to deglaze the pan and pour over lamb.

In the slow cooker, layer all ingredients in the following order: lamb, potatoes, carrots, turnip, onions, celery, garlic, tomatoe paste, rosemary, broth and stout.  If necessary, add water to ensure all ingredients are covered.

Cover and cook on LOW until lamb is tender, 8-10 hours.

Serve sprinkled with parsley and season with sea salt and black pepper.

Makes 8-10 servings.