Crock Pot Beer & Lamb Stew (Irish Stew) - cooking recipe

Ingredients

1 (12 fluid ounce) bottle beer (I use Miller Genuine Draft)
1 (14 1/2 ounce) can chicken stock
2 lbs lamb shoulder
1 cup flour (For Dredging Lamb)
2 carrots
3 celery ribs
2 1/2 lbs small golden yukon gold potatoes
1 white onion
1 tablespoon onion powder
1 tablespoon garlic powder
1 -2 tablespoon cornstarch
1 tablespoon chopped rosemary
1 tablespoon white vinegar (optional)
1 salt & pepper (to taste)
1 seasoning salt (optional)

Preparation

If your Lamb Shoulder has bone, then cut the meat from the bone and chop into 1 inch cubes. Season with Salt and Pepper, then dredge with flour & add to crock pot.
Chop Onion into large pieces, and Celery & Carrots into manageable sizes and add to the crock pot on top the lamb.
Mix the beer and chicken stock together with the Garlic powder, Onion Powder, Rosemary, and Vinegar (if you choose to use it) then pour into crock pot over everything.
Chop Potatoes into bite size pieces and place in crock pot and place the lid on.
Cook on Low for 7 hours.
After 7 hours remove some liquid and mix with cornstarch until all mixed well, then combine with the contents of the crock pot, then continue cooking on low for 1 hour.
(for an additional flavor boost after it's done cooking go ahead and mix in some seasoned salt.).