3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
3 tablespoons canola oil
1 large onion, chopped
¾ teaspoon dried thyme
1-½ cups dark beer
1-½ pounds medium new potatoes, peeled and quartered
1 pound carrots, peeled and cut ½ inch thick diagonally
3 tablespoons chopped fresh parsley
Methods/steps
Using a large bowl, stir the flour with salt and pepper.
Dredge the lamb in flour mixture, shaking off any excess.
Using a Dutch oven, heat oil over medium heat. Brown lamb on all sides, about 5 minutes per batch. Set aside.
Pour 1/4 cup of water into the pot, scrape up any browned bits from bottom of the pan using a wooden spoon. Add the onion. Cook, stirring only occasionally, until the water has evaporated and onion has began to soften, approximately 5 minutes. Return the lamb to pot. Stir in the thyme, beer, and 1 ½ cups water. Cover; simmer for 1 to 1 ½ hours, or until lamb is tender
Add the potatoes, carrots, and ½ cup of the water. Cover and cook until vegetables are tender and stew has thickened, around 20 minutes. Season with salt and pepper to taste.
