Christmas Irish Stew

1.In a large bowl, season the cubed lamb shoulder with salt and pepper. Dust the meat with flour to coat evenly.

2.In a Dutch oven over medium heat, melt butter and brown the lamb in batches until golden. Set aside.

3.Add onions, carrots, and celery to the Dutch oven. Sauté until the vegetables soften, about 5 minutes.

4.Stir in tomato paste, garlic, thyme, rosemary, and paprika. Cook for 2 minutes until fragrant.

5.Pour in the Guinness beer and deglaze the pan, scraping up any browned bits from the bottom.

6.Return the lamb to the pot. Add potatoes, bay leaves, and beef broth. Bring to a simmer, then cover and let it cook on low heat for 1.5 hours, stirring occasionally.

7.Once the stew is thickened and the meat is tender, season with salt and pepper to taste.

8.Garnish with fresh parsley before serving. Enjoy the warm and comforting flavors of this Christmas Irish Stew!