The Only Irish Guinness Stew Recipe You Need

Instructions

1. Chop onions and carrots into bite size pieces and set aside. Remove fat from lamb (or beef) and chop into similar sized chunks.
2. Melt butter or heat olive oil in a large stewing pot. Add ½ of the lamb and cook until the edges of the lamb are brown. Add salt and pepper liberally. Set aside then repeat with the second half of lamb. Add additional olive oil as needed to keep from sticking. Set aside with the first half of the lamb. 
3. In the same pot add more oil and add the onions and garlic. Cook for 3-4 minutes then add the carrots. Add the flour and stir well. 
4. Put the lamb back in the pot and add the thyme and basil flakes. Mix well. 
5. Add the broth and Guinness. Mix a bit then add the tomato paste and stir vigorously until all the tomato paste is dissolved. Add the bay leaves and more salt and pepper as desired.  
6. Bring to a boil under high heat then cover and reduce heat to low. Let the stew simmer for approximately 2.5 hours, stirring occasionally.
7. At the two hour mark check to see if the stew is getting thicker. If it’s still too watery, scoop one cup of the broth out, being sure you don’t get any veggies or meat, and mix with 3-4 tablespoons of flour. Stir vigorously to avoid clumping of the flour. Pour back in the stew and mix well. Repeat as necessary until you get the consistency you desire. 
8. Serve over mashed potatoes with a pint of Guinness and enjoy!