Start by heating one tablespoon of cooking oil in a large Dutch oven over medium-high heat. While the oil warms, sprinkle the lamb chunks with salt and pepper. Once the oil shimmers, add half the lamb to the pot in a single layer. Let it brown on all sides, which should take about 5-7 minutes. Once browned, remove the lamb from the pot and set it aside. Repeat with the remaining lamb, adding more oil if necessary.

After the lamb has taken a brief vacation on the sidelines, it’s time to work on the vegetables. In the same pot, add the butter and onions. Sauté them over medium heat until they soften, about 5 minutes. I adore how the onions start to turn golden and create a base of flavor. Add the garlic, cooking for another minute until fragrant. Toss in the flour and stir well, letting it cook briefly. This small step thickens the stew wonderfully!

Next up, we need the bulldog of flavor: Guinness stout! Pour in the stout, scraping the bottom of the pot to release all those tasty brown bits. Add the tomato paste, stirring to combine before returning the browned lamb to the pot. Bring everything to a simmer and let it bubble away for about 2 minutes.

Now, pour in the beef stock, ensuring that the lamb is submerged. Toss in the thyme, bay leaves, potatoes, and carrots. Give everything a good stir to distribute the ingredients evenly.

Bring your stew to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat to low and cover it. Let it simmer gently for 1.5 to 2 hours. During this time, the lamb will become tender and the flavors will meld. A watch pot may not boil, but a simmering pot of stew? That’s where the magic happens.

With the stew cooked to perfection, it’s time to remove the bay leaves and thyme. Adjust the seasoning if needed. Serve the stew hot, garnished with freshly chopped parsley. A sprinkle of salt and pepper can elevate the flavors even more. Enjoy every delectable bite!