Lamb & Lager Stew

Comfort food at its finest!  Lamb at any time of the year is quite dear in price; today’s cut cost over $40 and that was including the bones!  But in the end well worth it!  I cannot describe the mouth watering smells that filled the house reminding me how much we love lamb!  This dish was served with crusty bread.  Comfortably fed 4 adults leaving another full portion for the next day!  

Note: If dish was served over mashed potatoes or rice; dish would stretch to feed 8 at a calorie count of 331 per person.

Lamb & Lager Stew

1.5 cups (2 packages) of white pearl onions, peeled

1.5 cups celery cut diagonally in ½ inch pieces

1 cup carrots, peeled and cut diagonally in ½ inch pieces

2 T Dijon mustard

1 t salt

1 t oregano

¼ t black pepper

2 lbs boneless leg of lamb, trimmed and cut into 1 inch cubes

1 lb baking potatoes, peeled and cut into ¾ inch pieces

1 12 oz bottle of amber beer  (I used a Jamaican brand)

6 garlic cloves, crushed

6 thyme sprigs

½ beef broth

3 T cornstarch

Combine first 12 ingredients in slow cooker.  Combine broth and cornstarch.  Add to beef mixture and stir well.  Cover and cook on High for 1 hour.  Reduce heat to low and continue to cook for 6 hours or until meat is tender. Discard thyme sprigs and serve over mashed potatoes, rice or simply with crusty bread.