Guiness Irish Stew

3 lbs boneless lamb shoulder cut into 1 1/2" cubes.
3 potatoes, peeled and cut into 1/2" slices
3 onions, sliced
3 carrots, peeled and quartered
Sea salt and freshly ground pepper to taste
2 tablespoons minced fresh parsley
2 cups lamb stock or beef broth
1 cup Guiness Extra Stout

Add salt and pepper to lamb cubes, cover and chill for one hour. In a large heavy pot layer half the potatoes on the bottom, then add onions, carrots and lamb. Place other half of pototoes on top. Pour in stock and Guiness then add parsley. Cover the pot with aluminum foil then place the lid on. Bring to a gentle boil then simmer for about 2 hours or until meat is tender.

Enjoy with fresh bread and more Guiness

Lamb Stock

Bones and trimmings from leg of lamb
1 carrot chopped
1 onion chopped
1 celery stalk chopped
2 garlic cloves
1 bay leaf
1/4 cup whole pepper
1/4 teaspoon fresh rosemary
Enough water to cover all ingredients

Simmer all ingredients for four hours. Strain and refrigerate overnight. In the morning, skim excess fat from the top of the broth. Portion and freeze.