11/2 pounds boneless lamb shoulder or lamb stew meat, cut into bite-sized pieces
11/2 cups baby carrots, cut into 1/2-inch pieces
11/2 cups frozen pearl onions, C&W®
2 cups seasoned diced potatoes, Reser’s®
2 cans (10 ounces each) condensed cream of potato soup, Campbell’s®
1 cup Guinness Stout®
Salt and pepper
In a 4-quart slow cooker, place lamb, carrots, onions, and potatoes.
In a medium bowl, stir together the potato soup and beer. Pour into slow cooker and stir thoroughly.
Cover and cook on HIGH setting for 4 to 6 hours. Adjust seasoning with salt and pepper. Serve hot.