Iron Metal Chef's "Irish Lamb Stew with a twist of Japan"

I have decided to kick off the year with this.  Iron Metal Chef's "Irish Lamb Stew with a twist of Japan".  Asahi Black Beer was used instead of the Guinness Draught.  Asahi Black is less creamier than Guinness.  Has a hint of Soy Sauce in my opinion.  This is my first attempt to blog about a recipe.  Hope it all makes sense.  By the way, this dish took 9 hrs.   Even Axl doesn't make his fans wait that long. 　アイアン・メタル・シェフ今年初の料理はこちらです。日本風味のアイルランド・羊シチュー

using my Christmas Gift 3.5 qt slow cooker

Irish Lamb Stew w/ a twist of Japan

Ingredients:

1 tbs olive oil

1 tbs butter

1 tbs flour

2 cups chicken broth

11.3 fl oz Dark Beer (Asahi Black)

pinch kosher salt

pinch black pepper

2 lbs lamb shoulder chops

13 baby yellow potatoes (about 1.5 lbs)

1 onion (roughly chopped)

2 carrots (cut into bite sized pieces)

4 celery (cut into bite sized pieces)

6 cloves garlic (finely sliced)

1 tsp rosemary

1 handful spring onions (chopped) garnish

Directions:

1. Season the lamb with kosher salt and black pepper
2. Heat the oil in a large pan
3. Add the lamb and brown on each side
4. Transfer the lamb into the crock pot (3.5 qt size)
5. Add the carrots and celery into the crock pot
6. Saute the onions in the pan until golden brown (about 5 min)
7. Add the garlic and saute until fragrant (about 1 min)
8. Add the butter (about 30 sec)
9. Sprinkle in the flour and stir
10. Add the Asahi Black Beer and the chicken broth 
11. Add the rosemary
12. Bring to boil, reduce the heat and pour into the crock pot (make sure that the liquid covers the food, if not add water)
13. Set the crock pot to LOW (200 °F) for 9 hrs
14. After 2 hrs take the lamb out, add the potatoes, place the lamb back in and let it cook on the top
15. After 1 hr take the lamb out (once tender), skim off he fat from the liquid, pull off the fat and bones from the lamb and discard
16. Place the lamb meat back into the crock pot, give it  a quick stir and cook for another 5 hrs
17. Plate and garnish with spring onions

Note: I am using a Cuisinart 3.5 qt size Slow Cooker.  The actual temp for each of the settings (low/high) may differ.  Please allow up to 9 hrs of cook time.  Some may take less.  

What I learned: I left the skin on the baby yellow potatoes this time. The flavor of the stew did not penetrate enough. Next time I will use regular white potatoes cut into bite sized pieces.  After reading the Slow Cooker manual, the difference in temperature between the low and high settings in only 12 °F.  I many use the high setting next time to reduce the cooking time to 4 to 5 hrs.    

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