Ingredients

• 1-1/2 pounds boneless lamb shoulder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium onion
• 1/4 cup all-purpose flour
• 3 garlic cloves
• 1 teaspoon dried thyme
• 1/2 cup tomato sauce
• 1 cup stout beer
• 2 cups low-sodium beef broth
• 2 medium carrots
• 2 medium parsnips
• 1 cup frozen peas 

Preparation

1. Trim excess fat and cut the lamb into 1-1/2 chunks. Chop the onion and garlic.
2. Place  the lamb pieces on a plate and sprinkle with the salt and pepper. Place flour in a zip top bag. Add lamb  and shake to coat meat evenly.
3. Heat 1 tablespoon of the olive oil over medium heat in a large stockpot or Dutch oven. Add lamb and cook until evenly browned. Remove from the pot and set aside.
4. Add the onion to the same pot and sauté until translucent. Add chopped garlic and stir for 1 minute. Add 1/2 cup beef broth and stir to deglaze the pot.
5. Add lamb, beef broth, beer, tomato sauce and thyme to the pot. Bring to a boil, then cover and reduce to low heat. Simmer for 1 hour.
6. Peel and cut carrots and parsnips into 1-inch pieces. Stir vegetables into stew, cover and simmer for 30 minutes. Add green peas and cook 5 to 10 minutes. 

Helpful hints

• Cook longer if you like very soft cooked vegetable.
• Buy 2-1/2 pounds lamb shoulder chops and trim fat and bones if boneless lamb shoulder is unavailable.
• Substitute 1-1/2 pounds beef stew meat for lamb if desired.
• Replacing traditional potatoes with parsnips helps reduce potassium content.
• For a lower protein diet reduce lamb to 3/4 pound. Protein is reduced to 15 grams.