Ingredients:

• 2 pounds lamb stew meat, cut into approximately 2” pieces (boneless shoulder or leg)
• 3 tablespoons canola or vegetable oil
• plenty of kosher salt and black pepper
• 2 large yellow onions, halved and sliced
• 4 carrots, peeled and cut into 1” pieces diagonally
• 1 pound Idaho® baby yellow and/or red potatoes, halved or quartered
• 1 pound peeled sweet potatoes, halved and sliced thickly
• 2 cups beef broth
• 2 cups dark Irish beer
• 2 sprigs fresh thyme

Directions:

1. Preheat oven to 350°F.
2. Season the lamb liberally with salt and pepper.
3. Heat one tablespoon oil in a dutch oven and brown half of the lamb for 2-3 minutes on each side, until it develops nice color. Make sure the pieces aren’t touching each other. Remove lamb to a plate and repeat with one more tablespoon oil with the remaining half of the lamb. Remove to the plate.
4. Add the last tablespoon of oil to the pot along with the onions and carrots and a pinch of salt and pepper. Cook on medium heat until softened; approximately 5 minutes. Scrape the browned bits from the bottom of the pot as you cook. If browned bits are not easily removed, add a little bit of the beef broth or some water to the pot to help deglaze it.
5. Add the lamb back into the pot and pour the beef broth and beer in.
6. Add the potatoes and sweet potatoes on top and season with salt and pepper. It’s alright if the potatoes aren’t completely submerged.
7. Add the two sprigs of time on top.
8. Cover pot and bake in preheated oven for 60-90 minutes, or until lamb is very tender.
9. Stir the stew gently before serving- some of the sweet potatoes will disintegrate into the broth, thickening it a bit.