4 medium potatoes, cubed (I like to keep the skins on)
2 large carrots, peeled and sliced
½ large onion, chopped in big chunks
2 cans Guinness
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 bay leaf
1 cup water
2 teaspoons beef bouillon granules
cornstarch mixed in water, to thicken
Instructions
Preheat oven to 350 degrees.
Pat lamb dry with a paper towel. Sprinkle lamb generously with salt and pepper. In a Dutch Oven, heat the olive oil over medium-high heat until very hot, but not smoking.
Add the lamb in a single layer and brown well on all sides, about 10 minutes total. Transfer nicely browned pieces to a bowl.
Melt the butter in the pot. Saute onions until translucent, stirring occasionally.
Add the garlic, continue stirring, and cook 1 minute more.
Return meat to the pot. Add the potatoes, carrots, thyme, basil, and bay leaf. Pour the Guinness over the pot mixture. Dissolve the been bouillon granules in the 1 cup of water (this is twice the normal concentration), and add to the stew.
Cover and bake 1-1/2 to 2 hours, or until vegetables are tender.
Check the stew with 30 minutes remaining. If the broth isn’t a thick enough consistency for you, dissolve cornstarch in a small glass of water and add it to the stew. Continue until it’s the consistency you like.
Remove the bay leaf before serving.
Recipe by The Taste Place at https://www.thetasteplace.com/colleens-irish-guinness-stew/