2 lb lamb, veal or beef stew meat or a combination
3 Tbs olive oil
2 Tbs flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
4 large garlic cloves, chopped or crushed
3 Tbs tomato paste, dissolved in some of the chicken stock
1 1/2 cup Guinness stout beer (12 oz.)
2 Tbs apple cider vinegar
4 cups low sodium chicken broth (1 quart)
2 cups carrots, cut into chunks (or peeled baby carrots)
3 large russet potatoes cleaned and cubed; peel if desired
1 cup frozen peas (optional)
3 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 bay leaves
1 bunch of fresh chopped parsley for garnish

1. Pre-heat oven to 300 degrees, if finishing in the oven.
2. Heat large heavy skillet or frying pan over medium heat.
3. Season stew meat with salt and freshly ground pepper. Add a pinch of cayenne to the flour. Toss meat with flour.
4. Add olive oil to pan; once oil is hot, sauté stew meat until browned.
5. Add the onions, crushed garlic, vinegar and diluted tomato paste to the pan; cover and cook gently for about 5 minutes.
6. Transfer the contents of the pan to a Dutch oven and pour some of the Guinness beer into the frying pan. Bring to a boil and stir and scrape to deglaze the caramelized bits on the bottom of the pan.
7. Pour onto the meat along with the remaining Guinness and chicken stock; add the carrots and potatoes; stir, taste, and season with more salt and pepper if needed.
8. Cover with the lid and put into pre-heated oven. Gently cook (braise) about 3 hours or until the meat is tender. Alternately, you may cook the stew on top of the stove over low heat for about 3 hours or until the meat is tender.
9. If desired, stir in frozen peas after the meat is tender and the stew is ready to be served. Garnish with chopped fresh parsley.