- Fall-apart tender lamb meat - Tender vegetables simmered in a Guinness beer broth - Made entirely in one pot and perfect for St. Patrick's Day
- Lamb shoulder - Vegetable oil - Sweet onion - Carrot - Parsnips - Garlic
- Guinness beer - Baby potatoes - Beef broth - Cornstarch - Thyme - Bay leaf
Heat vegetable oil in a Dutch oven or medium pot over medium-high heat. Add lamb cubes and sear until golden-brown, stirring occasionally.
Add onion, carrot, and parsnips to pan drippings and cook until vegetables are golden-brown.
Add garlic and Guinness to pot and bring to a simmer over medium-high heat. Reduce heat and allow to simmer 3-5 minutes to reduce the beer.
Add lamb, baby potatoes, beef broth, cornstarch, thyme, and bay leaf to pot and simmer over medium-low heat 45-60 minutes.
Once meat and vegetables are tender, remove thyme sprigs and bay leaf and discard. Season stew with salt and pepper to taste and serve. Enjoy!