Prepare the Ingredients:

• Cut the lamb (or beef) into 1-inch cubes and pat dry with paper towels. Chop the onion, mince the garlic, slice the carrots, and dice the potatoes. Set all ingredients aside.

Brown the Meat:

• In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
• Season the meat with salt and pepper. Add it to the pot in batches, browning on all sides for about 5-7 minutes. Remove the browned meat and set aside.

Sauté the Vegetables:

• In the same pot, add the chopped onion and minced garlic. Sauté for 3-5 minutes, until the onion is translucent.
• Add the sliced carrots and cook for another 3-4 minutes, stirring occasionally.

Combine Ingredients:

• Return the browned meat to the pot. Add the diced potatoes, broth, Guinness beer (if using), Worcestershire sauce, dried thyme, and bay leaf. Stir well to combine.

Cook the Stew:

• Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot.
• Let it simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded. Stir occasionally, adding more broth or water if needed.

Season and Serve:

• After cooking, remove the bay leaf from the pot. Taste the stew and adjust the seasoning with salt and pepper as needed.
• Let the stew rest for about 10 minutes before serving. Garnish with freshly chopped parsley for a touch of color.
• Serve hot, ideally with crusty bread or soda bread on the side.