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INGREDIENTS
2 lbs lamb stew meat
2 small white onions
1-2 large cloves garlic, minced
1 tbs fresh rosemary, chopped
2 potatoes
2-3 carrots
1 parsnip
1 turnip
1 pint Guinness
4 cups low sodium beef stock
vegetable oil
salt and pepper

METHOD
Cube, season and flour two pounds of lamb stew meat and then use a large, heavy-bottomed pot to sear it in batches in a little vegetable oil.

In reality you don't need to cut all of the vegetables before you get the stew going because you'll only be adding the onions and the garlic for the first stage of the stew.

Once the meat is all nicely browned, put it all back in the pot and add 2 small rough chopped white onions and 1-2 large thinly sliced cloves of garlic and about 1 tbs of fresh chopped rosemary, 1 Guinness beer and 4 cups of low sodium beef stock.

At this point, bring it up to a simmer and then adjust the heat so that it stays at a nice gentle simmer and let it go along like that for 1 1/2-2 hours.

Once it has been simmering along for up to 2 hours, add 1 - 1 1/2 cups each of cubed potatoes, carrots, parsnips and turnips.

Try to cut the veggies into similar shapes and sizes so that they cook in the same amount of time and use your judgment -- you may need to add a little more stock or even a bit of water.

After another 45 minutes or so, the stew should be done.

Season it with salt and pepper to taste and add an optional handful of chopped green onions for a little added color.

HINT
Once everything is cut it still takes 2 1/2 - 3 hours to make, but you could make it a day or two ahead of time if you wanted to.