Lamb Stew

• 1/2 cup flour
• salt to taste
• pepper to taste
• 2 lbs lamb, cut into chunks
• 3 slices bacon, chopped
• 1/2 large onion chopped
• 4 cloves garlic, minced
• 2 parsnips, peeled and cut into chunks
• 2 carrots, peeled and cut into chunks
• 2 large potatoes, peeled and cut into chunks
• 1 cup chicken broth
• 1 12-oz bottle of beer
• parsley, chopped

1. 1. Place the potatoes, carrots, and parsnips in the slow cooker. Sprinkle with some salt and pepper and the parsley.
2. 2. Cook the bacon in a large pan to render the fat, then push the pieces to the edges of the pan.
3. 3. Mix the flour with salt and pepper and dredge the lamb chunks in it.
4. 4. Brown the lamb chunks in the bacon fat. Place them on top of the vegetables in the slow cooker. You may have to do this in two batches.
5. 5. Fry the onion and garlic in any remaining bacon fat until golden. Add some olive oil to the pan if needed. Place this mixture plus any reamining bacon on top of the meat in the slow cooker.
6. 6. Pour the chicken broth into the slow cooker.
7. 7. Deglaze the frying pan with the beer, then add it to the slow cooker.
8. 8. Cook on low for 8 hours.

flour, salt, pepper, lamb, bacon, onion, garlic, parsnips, carrots, potatoes, chicken broth, parsley

Taken from www.epicurious.com/recipes/member/views/lamb-stew-50073203 (may not work)