Grandda's Irish Stew

• 1 12 lbs lamb shoulder, cut into cubes
• 14 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 garlic cloves, crushed
• 2 cups water
• 14 cup Burgundy wine
• 1 cup Guinness stout
• chopped carrot
• about 1 pound purple potatoes, cubed
• 2 large onions, diced
• 4 celery ribs, diced
• 34 teaspoon black pepper
• 1 cube beef bouillon, crushed
• 1 cup frozen peas
• 14 lb fresh sliced mushrooms

1. Coat lamb in flour and brown in oil, add garlic add all but peas and mushrooms cover and simmer 1 hour.
2. Add peas and mushrooms and simmer for about 15 more minutes.
3. To add flare I hollow out the small round loaves of King's Hawaiian bread and serve inside bread bowls.

lamb shoulder, flour, vegetable oil, garlic, water, wine, stout, carrot, purple potatoes, onions, celery, black pepper, beef bouillon, frozen peas, mushrooms

Taken from www.food.com/recipe/granddas-irish-stew-387765 (may not work)