- 1 10 oz stout beer
– 4 cups beef broth
– 2 large russet potatoes washed and chopped
– ¼ cup water
– 3 to 4 tbs cornstarch or arrowroot powder
– ½ cup frozen peas
– Fresh parsley
Instructions
1. Place celery, onion, carrots, and garlic in a large slow cooker. Season the lamb with salt and pepper. Nestle into slow cooker.
2. Add the smoked paprika and oregano. Pour in the tomatoes, beer, and broth. Cook 5-6 hours.
3. Remove the lamb and shred, discarding bones and any fat. Return to crock pot.
4. Add potatoes and cook for another 2 to 3 hours over low, until the potatoes are fork tender.