Delicious! I made it for St. Patrick’s Day.
- 1/2 cup all-purpose flour
- Coarse salt and ground pepper
- 3 lbs. boneless lamb stew meat (preferably shoulder) trimmed of excess fat and cut into 2-inch cubes
- 3 tablespoons canola oil
- 1 large onion chopped
- 3/4 teaspoon dried thyme
- 1- 1/2 cups dark beer (I used a bottle of Guinness Stout.)
- 1- 1/2 lb. medium new potatoes peeled and quartered (I used red potatoes.)
- 1 lb. carrots peeled and cut ½ inch thick diagonally
- 3 tablespoons chopped fresh parsley
- In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
- Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
- Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Stir in parsley just before serving.