Guinness Irish Stew

Peel and cut up carrots and potatoes, mince garlic. Trim root end off leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off under water. Slice into 1/2-inch pieces. Cut the lamb into 2-inch chunks. Pat lamb dry and sprinkle with kosher salt and pepper.

Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.

Lower heat to medium and add remaining tablespoon of olive oil. Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.

Add Guinness beer (See Note 1 and 2), stirring and scraping up browned bits on bottom of pan then add beef broth.

Return browned lamb to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.

If lamb and vegetables are not fully covered add enough water to do so. Bring to a boil, and then lower heat so it is bubbling gently. Cover and cook 2 hours then remove lid and simmer for another 30 minutes (until lamb falls apart and the sauce has reduced and thickened).

Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.