Irish Lamb Stew

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.