CrockPot Irish Lamb Stew

Ingredients

2 Pounds Lean Lamb Meat (cubed)
¼ Cup Vegetable Oil
½ Cup All-Purpose Flour
2 Teaspoons Kosher Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Cup Water
1 Cup Guinness Beer
2 Whole Bay Leaves
1 Teaspoon Dried Thyme
2 Medium Carrots (peeled and sliced)
16 Ounces Whole Pearl Onions (peeled)
4 Medium Potatoes (peeled and diced)
1 Cup Sliced Mushrooms

Directions

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 or larger slow cooker.

Season with additional salt & pepper to taste.

Cover and cook on low for 10 to 12 hours.