prep time: 15 minutes │ cook time: 1 hour, 40 minutes │ total time: 1 hour, 55 mins

Ingredients:

• 2 pounds lamb shoulder, cut into 1 ½" pieces

• salt & pepper

• 2 tablespoons vegetable oil, divided

• 1 large onion, sliced

• 2 tablespoons butter

• 2 tablespoons flour

• 1 bottle Guinness beer

• 3 carrots, chopped into 3" pieces

• 2 large potatoes (about 1 ½ pounds)

• 4 cups beef broth

• 2 sprigs thyme, or ½ teaspoon dried

• ¼ cup parsley

Instructions:

1. Season lamb with salt and pepper. Heat 1 tablespoon oil over medium heat and brown lamb in small batches.

2. Set lamb aside and add onions to the pot with remaining oil. Cook until tender, about 5 minutes.

3. Add about 2 tablespoons broth to deglaze and scrape any brown bits off the bottom. Cook until broth has evaporated.

4. Add butter and flour. Cook one minute. Turn heat to low. Add beer and then broth a small amount at a time mixing until smooth after each addition. The mixture will seem pasty and thick at first. Continue adding liquid a little bit at a time until smooth.

5. Add lamb back into the post and simmer 90 minutes or until lamb is fork tender. Add potatoes, carrots and thyme and simmer 25 minutes or until tender.

6. Stir in parsley and serve with Irish Soda Bread.

Note: If you'd prefer a thicker stew, combine 2 tablespoons cornstarch with 2 tablespoons water. Add to the boiling stew a little bit at a time while stirring until it reaches desired consistency.

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