This time, I thought we’d break up all the seriousness of the previous posts with a recipe. There’s just something about cold weather, especially when it’s raining, that makes me want to pull out my crockpot and get something slow cooking for dinner. I love the way it fills the house with a warm, welcoming aroma. And, of course, it’s a huge bonus that all the work for dinner is done early – it’s just waiting for you to serve it up in the evening.

My family members are my test subjects. As a creative person, I like to try new recipes that I find online, and also to create my own concoctions. I rarely follow a recipe 100% – I like to put my own spin on it. There’s always a bit of nervousness that goes along with trying something new (what if it’s a flop?), but we like to think of it as an adventure. When it does flop, we just try again next time with something new (this is a lesson that carries over into pretty much everything in life).

As I write this, it’s raining outside my window, and I have my famous Guinness lamb stew cooking in my crockpot for tonight. This was one of my own creations from several years back when I was craving a rich stew, and has since been passed around to many friends and family members. It’s been a huge hit, and I hope you enjoy it as well! Read on for more details and suggestions, or scroll to the bottom of this post for a more concise recipe.

You’ll need to gather the veggies that you want to use in the stew. I like using baby carrots, portobello mushrooms, and a mix of red, white, and yellow pearl onions. When prepping the mushrooms, I like to pop out the stem and then quarter the cap. For the pearl onions, simply cut off each end and peel it like a larger onion – but make sure to leave them whole, not chopped!

Add some butter to a large, deep pan and toss in the carrots. Sauté for a few minutes before adding the rest of the veggies and continuing to sauté. You don’t need to cook them all the way through since they will continue cooking in the crockpot. This is really more about adding some flavor. Add in some thyme, salt, pepper, and minced garlic and sauté another minute or two.

Put a little bit of flour in your crockpot and roll your diced lamb roast around to coat. Alternatively, you could use a beef roast, but the lamb definitely enhances the flavor. Add in your veggies, a dash of Worcestershire, some brown gravy mix (I use McCormick’s), chicken broth (I love Better Than Bouillon brand chicken base mixed with water), and the most important ingredient – the Extra Stout Guinness. Mix it all together, then cook on low for eight hours. Enjoy the aroma that fills your home as you wait to taste this rich, delicious stew. I hope you enjoy it as much as we do!