Irish Lamb Stew

In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add 1 pound of diced lamb shoulder and brown on all sides. Remove the lamb and set aside.

Add 1 large diced yellow onion, 2 peeled and diced carrots, and 2 peeled and diced celery stalks to the pot. Cook until softened, about 5 minutes.

Add 2 minced cloves of garlic, 1 teaspoon of fresh thyme leaves, and 1 teaspoon of fresh rosemary, cook for 1 minute more.

Return the lamb to the pot. Pour in 4 cups of beef broth, 1 cup of Guinness stout, and add 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour or until the lamb is very tender.

Add 1 pound of peeled and quartered Yukon gold potatoes and 1 cup of frozen peas to the pot. Simmer for another 20 minutes, or until the potatoes are tender.

Stir in 2 tablespoons of chopped fresh parsley. Serve hot.