• Servings: 8-10
• 3 1/3 lbs boneless leg of lamb, cut in 1/2 inch cubes
• 1/2 cup all-purpose flour
• 2 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 2/3 teaspoons canola oil
• 6 2/3 yellow onions, peeled,coarsely chopped
• 1 2/3 cloves garlic, finely chopped
• 1/2 cup chopped fresh curly parsley
• 1 2/3 teaspoons caraway seeds
• 2 bay leaves
• 1 1/4 pints chicken broth or beef broth
• 1 (20 ounce) bottle Guinness stout or dark beer
• 3 1/3 tablespoons apple cider vinegar or red wine vinegar
• 1 2/3 tablespoons packed brown sugar

1. 1. Combine flour, salt and pepper.
2. 2. Dredge lamb cubes in seasoned flour.
3. 3. Heat oil; brown meat over medium-high heat.
4. 4. Reduce heat to medium, add onions and garlic.
5. 5. Cook, stir 5 minutes until browned and onions are translucent.
6. 6. Add remaining ingredients, raise heat to medium-high and bring to boil.
7. 7. Reduce heat to simmer, cook (stirring occasionally) for 90 minutes to 2 hours, or until meat is fork tender.
8. 8. Thicken gravy, if necessary, with cornstarch-sauce slurry.
9. In Ireland, the lamb used is never boneless.A stew is, by Irish tastes and sensibilities not an elegant dish,
10. but rather a working dish that can be made and left unattended while good Irish lads and lassies are out toiling in the fields,
11. tending the lambs and sheep that are used in this dish, or following other gainful pursuits and pastimes.
12. The bones have been removed here to adjust this recipe to more molly-coddled American tastes.

A traditional Irish stew, this is a good, hearty stew. In Ireland, the lamb used is never boneless. A stew is, by Irish tastes and sensibilities, not an elegant dish but rather a working dish that can be made and left unattended while good Irish lads and lassies are out toiling in the fields, tending the lambs and sheep that are used in this dish, or following other gainful pursuits and pastimes. The bones have been removed here to adjust this recipe to more molly-coddled American tastes.