MMMM deep rich flavour from a very simple stew. This is the basic recipe, from here you can add your own embellishments. 2 medium-sized onions, chopped Oil, for frying 2 Tbsp (30 mL / 30g) butter 1 sprig thyme 1 Kg stewing lamb, cut into cubes (You could use beef… but why?) 7 carrots (500g), chopped 2 Tbsp (30 mL) pearl barley 1 (12-ounce/330ml) bottle Guinness 3 cups (750 mL) chicken stock Salt & Pepper 1 bay leaf 12 -14 (700g) baby potatoes Method: In a large heavy Dutch oven, fry the onions in oil and butter on medium-high heat until translucent. Add the thyme and stir. Add the lamb, then turn heat to high and brown. Add carrots, and pearl barley. Pour in the beer & chicken stock so that it just covers the meat and vegetables. Season with salt and pepper, add bay leaf and cover. Simmer on low heat for 2 -3 hours. Place potatoes on top of the stew, re-cover and cook for another 30 minutes until the potatoes are fork tender.