1poundboiler onions or pearl onionspeeled and left whole
1wholegarlicpeeled and cloves separated
1tablespoonfresh thyme leaves
1tablespoondried snipped chives
salt and black pepper
1/4cupall-purpose flour
1poundpotatoespeeled and chopped
1poundcelery roottrimmed and chopped
8 ouncesparsnipschopped
8ouncesturnipschopped
8ouncescarrotschopped
1cupvegetable stock or beef stock
2tablespoons Worcestershire sauce
1teaspoonKitchen Bouquetoptional
16fluid ouncesGuinness stout ale
Instructions
Trim visible fat from lamb, pat completely dry and cut into chunks.
Place the fat trimmings into a large skillet and cook until fat renders out, then discard the solids.
Add lamb, onions and garlic to the pan along with thyme, chives, salt and pepper and saute until onions are browned and lamb is seared. Toss mixture with the 1/4 cup flour.
Place vegetables in the bottom of a large crock pot.
Place floured lamb and onions on top of that.
Pour stock and Guinness stout over all.
Cover and cook on low for 8-10 hours or until vegetables and lamb are tender.