This lamb stew recipe is designed to work in a crockpot, but can easily be modified by browning the lamb meat and onions if one wanted to use a stew pot.
2 lbs lamb* shoulder, cut into 1″ cubes
4-5 large potatoes, blemishes removed but not all the skin, cut into 1″ cubes
2 large onions, cut into bite-sized chunks
24 ounces organic beef broth
12 oz. dark beer (Guinness, as always, is preferable)
8 ounces water (approximately)
1 Tbsp. brown mustard
2 Tbsp. red wine vinegar
2-3 Tsp. kosher or sea salt
1 Tsp. dried oregano
1 Tsp. dried sage
1 Tsp. dried coriander
1 Tsp. dried cumin
1-2 bay leaves
Combine the cubed lamb meat, onions, potatoes and carrots into the crockpot. Add dry herbs and seasonings and then the beef broth. Add water until all of the ingredients are covered. Stir. Add the mustard and red wine vinegar.
As I said, this stew is designed to be cooked in a crockpot, so be sure to start it the night before on low or first thing in the morning on high. If peas are your thing, add a packet of cooked or thawed peas about an hour before you anticipate the meal to be complete. Stew is done when the potatoes are cooked through.
* We use the delicious lamb raised by Marian White of Land & Lamb.