Ingredients

  • 1.36 kg lamb cut into cubes, I used boneless leg of lamb
  • 2 tablespoon all-purpose flour
  • 3 tablespoon olive oil
  • 12 pearl onions peeled, or 1 large onion chopped
  • 3 medium carrots cut into 1 inch pieces
  • 6 medium potatoes peeled and cubed, about 6 medium potatoes
  • 1 teaspoon thyme dried
  • 1 tablespoon tomato paste
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 1 cup Guinness stout
  • 940 ml beef broth low sodium, or vegetable/chicken/lamb broth
  • 2 tablespoon parsley fresh and chopped, for garnish

Instructions

  • Preheat the oven to 350?. 
  • Toss the lamb cubes with the flour well, ensuring each piece is coated in flour.
  • Heat the oil in a large Dutch oven. Toss in the meat and brown it on all sides, until nice and brown. You might have to do this in a couple batches. Remove the meat from the pot and set aside.
  • Add the carrots, onions, potatoes, tomato paste, herbs and spices to the Dutch oven. Add a splash of the broth or Guinness and scrape the brown bits from the bottom of the pan. Cook for a couple minutes, then add the meat back to the pot and the remaining broth along with the Guinness stout. Bring to a boil then season again with salt and pepper if needed.
  • Cover the pot and transfer to the oven to simmer for 1½ hours to 2 hours, until the meat is very tender.
  • Garnish with fresh parsley and serve.
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