Irish Lamb Stew

• 1 tablespoon oil
• 1 pound lamb (cut into bite sized pieces)
• 1 onions (roughly chopped)
• 2 cloves garlic
• 2 tablespoons flour
• 1 Guinness (or other dark stout)
• * beef stock
• 1 tablespoon rosemary (chopped)
• 1 tablespoon thyme (chopped)
• 1 bay leaf
• salt and pepper to taste
• 2 white potatoes (cut into bite sized pieces)
• 4 carrots (cut into bite sized pieces)
• 1 handful parsley (chopped) garnish

1. Heat the oil in a large pot.

2. Add the lamb and brown on each side.

3. Add the onions and saute until tender, about 5-7 minutes.

4. Add the garlic and saute until fragrant, about 1 minute.

5. Sprinkle in the flour and stir.

6. Add the Guinness and enough beef stock to cover.

7. Add the rosemary, thyme, bay leaf, salt and pepper.

8. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.

9. Add the potatoes and carrots and some more beef stock to cover.

10 Bring to a boil, reduce the heat and simmer until they are tender, about 20-60 minutes depending on cut.

11. Plate and garnish with parsley.

from Closet Cooking