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Makes: 6 servings
Cook: High 4 to 6 hours
  • 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


  1. In a 4-quart slow cooker, place lamb, carrots, onions, and potatoes.

  2. In a medium bowl, stir together the potato soup and beer. Pour into slow cooker and stir thoroughly.

  3. Cover and cook on HIGH setting for 4 to 6 hours. Adjust seasoning with salt and pepper. Serve hot.