Lamb Stew with Guinness (Irish)

This satisfying traditional Irish stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.

½ cup all-purpose flour, unbleached
coarse sea salt
black pepper, freshly cracked
3 lbs boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2" cubes
3 Tbsp. Canola oil
1 large onion, chopped
¾ tsp. dried thyme
1½ cups Guinness stout beer
1½ lb medium new potatoes, peeled and quartered
1 lb carrots, peeled and cut ½" thick diagonally
3 Tbsp. fresh parsley, chopped

In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.

Pour ¼ cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1½ cups water. Cover; simmer until lamb is tender, about 1-1½ hours.

Add potatoes, carrots and ½ cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.

Makes 8 servings.