Ingredients:

  • 2 lbs / 900g Lamb shoulder, cut into 1-inch / 2.5cm cubes
  • 2 tbsp / 30ml Olive oil (or vegetable oil)
  • 2 large / about 300g Onions, roughly chopped
  • 4 large / about 600g Carrots, peeled and cut into 1-inch / 2.5cm pieces
  • 1.5 lbs / 680g Potatoes, peeled and cut into 2-inch / 5cm pieces (Yukon Gold or Maris Piper work well)
  • 2 tbsp / 15g All-purpose flour (plain flour)
  • 4 cups / 950ml Lamb stock (or beef stock)
  • 1 cup / 240ml Guinness (or other dark beer - optional)
  • 2 Bay leaves
  • 1 tsp / 5ml Dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 tbsp / 30ml Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat oil in the Dutch oven over medium-high heat. Brown the lamb in batches, being careful not to overcrowd the pan. Season with salt and pepper. Remove lamb and set aside.
  2. Add onions and carrots to the pot and cook until softened, about 5-7 minutes.
  3. Stir in the flour and cook for 1 minute. Gradually pour in the Guinness (if using) and lamb stock, scraping up any browned bits from the bottom of the pot (deglazing).
  4. Return the lamb to the pot. Add the potatoes, bay leaves, and thyme. Bring to a simmer.
  5. Cover the pot and reduce the heat to low. Simmer for 2.5 - 3 hours, or until the lamb is very tender.
  6. Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.