• Lamb stew meat (on the bone)
  • Parsnips
  • Carrots
  • Potatoes
  • Sweet potatoes
  • Onions
  • Garlic
  • Celery
  • Butternut squash
  • Mushrooms
  • Salt
  • Pepper
  • Rosemary
  • Honey
  • Dijon mustard
  • Olive oil
  • Beef broth
  • 1 beer (of your choice)
  • Flour


  1. In a small bowl mix together 2 tablespoons honey, 2 tablespoons dijon mustard, 3 cloves of fresh garlic (chopped), and rosemary. Put the frying pan on to a medium heat with some olive oil and add the lamb to the pan. Pour the honey-mustard mixture over the lamb and allow to cook for 5 minutes on each side.
  2. To the crock pot add 1 can low sodium beef broth and all vegetables chopped to your liking. Once the lamb has cooked on each side add that to the crock leaving the meat on the bones (that’s where all the flavor is).
  3. Take the frying pan that the lamb was in and put it back on the stove, add half of the beer and deglaze the pan at a medium-high heat. Once the beer is boiling, take the pan over to the crock & add its contents to the stew.
  4. Sprinkle about 2 tablespoons of flour to the stew as a thickener. Allow to cook for 3 hours at a low heat.
  5. Check the vegetables for doneness. If they are as soft as you like them, turn off the heat and remove the lamb. Trim the meat off of the bones, add the meat back to the stew and throw the bones away. At this point, and not before, flavor your stew with salt and pepper. Eat and enjoy!